Preheat the oven to 400 degrees Fahrenheit.

Slice the eggplant into ½ inch thick rounds. Coat each side with olive oil and place in a single layer on the baking tray. Sprinkle with garlic salt and pepper.

Bake for 20 minutes, or until golden brown, turning over after 10 minutes so both sides cook evenly.

In a cast iron skillet, add a tablespoon of olive oil, chopped garlic and onion. Sauté for 3-4 minutes over a medium-low heat. Add the chopped tomatoes and cook for an additional five minutes, or until most of the liquid has evaporated.

Add canned tomatoes, tomato paste, red chili flakes, cayenne pepper, paprika, zest and juice of one lemon and red wine vinegar. Simmer for 5 minutes, and then add roasted eggplant and most of the parsley and cilantro to pan. Reserve some herbs as a topping. Add salt and pepper to taste.

Using a large spoon, form small pockets in the sauce, and crack an egg into each one. Cover with a lid and continue to cook the sauce over medium low heat for 5-7 minutes or until eggs are cooked to your liking.

Top eggs with reserved parsley, cilantro and feta.

Serve over crusty bread that has been toasted in the oven and enjoy!