Preparation time: 15 minutes
Cooking time: 40 minutes
 

1. Prepare the vegetables.
2. Heat the oil; sauté the garlic, peppers and eggplant until cooked; add the tomatoes.
3. Let the cooking liquid evaporate; season with salt, pepper and red pepper; cover and continue cooking for 20-30 minutes over low heat, stirring occasionally.
4. Press the mixture down to create 4 holes; break an egg into each one; cover and simmer for 3-4 minutes, just long enough for the egg whites to be cooked and the yolks to still be soft. Serve immediately.