Step 1

For the sumac onions: pack the sliced onion into a 400ml jar for which you have a lid.

Step 2

Add the sumac and set aside.

Step 3

Put the vinegar, 100ml water, lemon juice and a tablespoon of salt in a medium bowl and whisk until the salt dissolves.

Step 4

Pour the vinegar mixture over the onions, cover and give them a gentle shake.

Step 5

The onions are ready to eat the next day, though they’ll keep in the fridge for up to three weeks.

Step 6

Heat the oven to 240C (220C fan)/475F/gas 9.

Step 7

Cut the aubergines into 4cm chunks and put in a large bowl.

Step 8

Mix well with 40ml oil, half a teaspoon of salt and a good grind of black pepper, then spread out on a large oven tray lined with baking paper.

Step 9

Roast for 25 minutes, or until very soft and lightly browned, then remove from the oven and set aside.

Step 10

Meanwhile, make the sauce.

Step 11

Put the remaining oil in a large saute pan on a medium-high heat.

Step 12

Add the onion and saute for about seven minutes, until soft and lightly browned.

Step 13

Add the garlic, ginger, green chilli, chilli flakes, spices and tomato paste, and cook for another minute, or until fragrant.

Step 14

Add the chopped tomatoes, tinned tomatoes, fava beans, 300ml water, a teaspoon and a quarter of salt and a good grind of pepper, turn down the heat to medium and cook for 15 minutes, or until thickened.

Step 15

Add the aubergine chunks and cook for a further three minutes.

Step 16

Stir in the coriander, then turn down the heat to medium-low.

Step 17

Make four wells in the sauce and crack an egg into each well.

Step 18

Gently swirl the egg whites with a fork a little bit, taking care not to break the yolks.

Step 19

Simmer gently for seven or eight minutes, until the egg whites are set and the yolks are still runny.

Step 20

Cover the pan with a lid for the last few minutes, to speed things up.

Step 21

Leave to settle and cool for a couple of minutes, then garnish with the sumac onions, coriander, a drizzle of olive oil and a little salt on the eggs.