Spicy Eggplant with Soft-Boiled Eggs and Labne

Ingredients

• 2 tablespoon extra virgin olive oil
• 1 eggplant (500g), cut into 2.5cm pieces
• 1 brown onion (200g), chopped coarsely
• 1 fresh long red chilli, sliced thinly
• 2 clove garlic, crushed
• 2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 400 gram canned chickpeas, rinsed, drained
• 800 gram canned diced tomatoes
• 1 cup (250ml) vegetable stock
• salt and pepper, to taste
• 8 eggs
• 1 loaf turkish bread (430g), sliced thickly
• 2 teaspoon extra virgin olive oil, extra
• 80 gram baby spinach leaves
• 160 gram drained labne
• 1/2 teaspoon sumac