Eggplant and Feta Cheese Shakshuka

Finely dice the onion and dice the garlic. Wash and halve the cherry tomatoes.

Add the olive oil to a large pan and when it's hot, lightly fry the onion and garlic for a couple of minutes.

Next, add the medium size diced eggplant and cook for several minutes on high heat.

Add a drizzle of water to the pan and cover for 4 minutes to tenderize the eggplant.

Lower the heat and add the tomato sauce, the halved cherry tomatoes, and the spices (ground cumin, sweet paprika, pepper, and salt) to taste. Mix and cook for 5 minutes.

Make 4 holes in the mixture with the spatula and crack the eggs on top of each hole. Cover the pan for 5 minutes so that the eggs cook. Sprinkle the feta cheese and chopped parsley on top and enjoy!