Preheat oven to 200C / 392F. Chop the eggplant into 1cm cubes, toss with 1 tablespoon of olive oil and put in a heavy based casserole dish. Put in the oven and bake for 30 minutes while you prepare the rest of the dish.

In a large non stick frying pan, put 1 tablespoon of olive oil and saute the garlic and chopped onion for 3 – 4 minutes over medium heat.

Add the mince meat and break up into small pieces with a wooden spoon. Once it is almost cooked through, move the mince to the sides of the pan making a small well in the centre. Add the spices (cumin, smoked paprika, cinnamon, chilli flakeinto the centre and let them cook off for about 30 – 60 seconds until fragrant, then stir the cooked spices through the meat, cooking for another 2 minutes.

Add the canned tomatoes, tomato paste and ½ cup of water and stir to thoroughly combine. Taste and season with salt and pepper as required.

Simmer for remaining 20 minutes while eggplant continues cooking.

Remove eggplant from the oven and stir through the mince mixture. Create 4 wells in the mixture and crack an egg in each.

If using the feta, crumble it around the eggs.

Bake for a further 15 minutes until the egg whites are cooked, but the yolks are still a little wobbly.

Serve with a side salad if your carbs for the day allow it, but you won’t need much more as this is very filling!