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• 1.

  Peel the eggplant and cut it into small cubes so it cooks evenly and doesn’t taste bitter.

  
• 2.

  Peel and dice the onion.

  
• 3.

  Rinse the tomatoes and chop them into small pieces.

  
• 4.

  Heat a skillet over medium heat, add the olive oil, and sauté the eggplant for about 7 minutes, stirring, until soft and lightly browned.

• 5.

  Add the onion and cook for about 4 minutes, until it’s soft and fragrant.

  
• 6.

  Finely chop the garlic, add it to the pan, and cook for about 1 minute, just until aromatic.

• 7.

  Add hot chili (fresh or pickled), if you’d like some heat.

  
• 8.

  Add the tomatoes and cook for 3–4 minutes, until they release their juices and the sauce comes together. Mash a bit of the eggplant with a fork if you prefer a thicker, smoother sauce.

  
• 9.

  Season with salt, black pepper, and ground coriander, stirring well to combine.

• 10.

  Make a few small wells in the sauce and crack in the eggs.

  
• 11.

  Cover and cook for about 7 minutes, until the whites are set and the yolks are still runny.

  
• 12.

  Sprinkle with chopped parsley before serving.