Trim the aubergines and chop them into bite-sized cubes. Place a large frying pan or wok on a medium heat and add 1 tbsp olive oil. Add the aubergines, season with a pinch of salt and pepper and fry for 8 mins, stirring often, till browned and starting to soften.

Meanwhile, peel and finely chop the onion. Peel and grate or crush the garlic. Roughly chop the parsley leaves and stalks.

When the aubergines are browned, add the onion to the pan with 4 tbsp cold water. Fry, stirring often, for 5 mins till the veg are glossy.

Add the garlic, half the parsley and 2 tsp baharat to the pan. Stir together for 1 min. Pour in the chopped tomatoes, then half-fill the tin with around 200ml cold water and add that too. Season with a good pinch of salt and pepper and stir. Bring up to a bubble, then lower the heat. Pop a lid on the pan and simmer for 10 mins (if you don't have a lid, cover the pan with a baking tray).

After 10 mins the sauce should have thickened slightly. Stir in the baby leaf spinach to just wilt it. Make 4 spaces in the sauce and crack in the eggs. Pop the lid back on the pan and cook the eggs for 5-8 mins till they're cooked and the yolks are as set as you like.

Serve the aubergine shakshuka on warm plates or in warm bowls, topped with 1 tbsp yogurt and ½ tbsp dukkah each.