PREPARATION

1. Preheat the oven to 200 degrees Celsius.
2. Cut the eggplant into 1 cm thick round slices and grease both sides with olive oil. Spread on a baking sheet lined with baking paper and bake for about 30 minutes, turn over halfway through.
3. Meanwhile, make the tomato sauce. Finely chop the onion and fry in a large skillet until the onion for about 10 minutes until the onion is soft.
4. Meanwhile, chop the garlic and half of the parsley and mix in a small bowl with the smoked paprika powder, cumin powder and chili flakes. Add these to the onion and fry for 2 minutes.
5. Dice the tomatoes and add them to the skillet along with the tin of tomatoes. Season with a pinch of salt, pepper and sugar and let simmer for a few minutes on low heat. Crush the tomatoes with a potato masher to a coarse sauce.
6. When cooked, cut the eggplant slices into quarters and add to the sauce. Make four dimples and break open the eggs in the holes. Put the lid on the pan and let the eggs solidify for a few minutes.
7. Meanwhile, crumble the feta, chop the remaining parsley and mix the rose harissa with a tablespoon of olive oil. Divide the above ingredients over the shakshuka and serve with warm pita breads.