Shakshuka Eggs

Place the olive oil in a large non stick frying pan over a medium heat, add the onion and peppers and saute for 5 minutes until starting to soften.
Add in the aubergine and garlic, and continue to fry for a further minute.
Add the smoked paprika, cumin and chilli flakes to the vegetables and continue to cook for a few minutes over a medium heat until the vegetables have become soft.
Add the tinned tomatoes along with the water, bay leaves, salt and black pepper. Lower the heat and simmer for 20 minutes. You want a thick consistency but don't make the sauce too dry.
At this stage you can either use one large pan or 4 small pans. If using your large frying pan, make 4 small wells in the sauce, and into each well crack an egg. Season the eggs with a little extra salt and black pepper.
If using 4 small pans, split the mixture between each pan, make a small well in the middle and crack an egg into each pan and season the eggs.
With the heat on low, cover the pan/pans, and cook for 10-12 minutes until the egg white is cooked through, and the yolk cooked to your liking.
To serve, sprinkle over the crumbled cheese and fresh herbs. Serve immediately.