Step 1

Heat oven to 375°F.

Step 2

On rimmed baking

Step 3

sheet, brush eggplant

Step 4

with 1 1/2 tablespoon oil.

Step 5

Season with 1/4 teaspoon salt. Roast until soft

Step 6

and golden, turning

Step 7

over once halfway,

Step 8

about 25 minutes.

Step 9

Coarsely chop; toss

Step 10

with 2 tablespoons mint. Reset oven temperature to 425°F.

Step 11

In large ovenproof skillet,

Step 12

heat 2 tablespoons oil on

Step 13

medium. Add onion and

Step 14

garlic; cook, stirring,

Step 15

until beginning to

Step 16

brown on edges,

Step 17

about 8 minute. Stir in paprika,

Step 18

cumin and red pepper.

Step 19

Cook, stirring,

Step 20

1 minute. Add tomatoes,

Step 21

their juices and the

Step 22

puree; cook until

Step 23

tomatoes break

Step 24

down, stirring occasionally, about

Step 25

15 minutes. Add eggplant;

Step 26

cook 2 minutes. Stir in 1/2 teaspoon salt and

Step 27

1/4 teaspoon black pepper. Remove from heat.

Step 28

With spoon, create

Step 29

4 indentations in

Step 30

sauce; crack in eggs.

Step 31

Transfer pan to oven.

Step 32

Cook until whites are

Step 33

set but yolks are still

Step 34

runny, 5 to 7 minutes.

Step 35

Top with feta and

Step 36

remaining mint. Serve

Step 37

with pita, if desired.