Aubergine shakshuka - The Woolf's Kitchen

Ingredients

• 1 large aubergine (or 2 smaller ones), cut into 2-3 cm pieces
• 2 onions, sliced
• 1 red pepper, diced
• 4 cloves of garlic, crushed
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tbsp harissa paste
• 2 tins of tomatoes
• 2 tsp sugar
• 6 free range organic eggs
• 100g feta
• Coriander or parsley, chopped – to serve
• Oil