Shakshuka with feta

Heat the olive oil in a large frying pan and fry the onion. Add the garlic, eggplant, bell pepper and red pepper and cook until about 15 minutes.

Add the tomato cubes and wine vinegar and stir well. Make 4 small dimples in the pan and break the eggs. Crumble the feta over the dish and put a lid on the pan. Fry the eggs until cooked in 4-6 minutes.

Sprinkle the shakshuka with the herbs and serve the baguette.