Step 1

Mist a small nonstick frying pan with cooking spray. Add the red pepper and aubergine. Cook over a medium heat, covered, for 2-3 minutes, stirring occasionally, until the vegetables have softened. If they start to stick, add a little water.

Step 2

Stir in the ground cumin and chopped tomatoes, and bring to a simmer.

Step 3

Use a spoon to make 2 dips in the sauce, then break an egg into each one. Cover and simmer until the eggs are cooked to your liking – it will take 4-5 minutes for partly runny yolks.

Step 4

Season with freshly ground black pepper and top with fresh coriander and yogurt to serve.