Heat 2 teaspoons of extra virgin olive oil (evoo) in a large sauté pan over medium-high heat. Sauté onions for 5 to 7 minutes, or until they are medium brown. Add eggplant and continue cooking for 5 to 7 minutes more, or until eggplant is browned on all sides and onions are dark brown and quite soft.

Add roasted red peppers, crushed red pepper, garlic, and tomato paste. Stir to coat veggies with tomato paste. Add tomato puree, parsley, cumin, and coriander. Season with salt and pepper.

Gently crack eggs into pan on top of sauce and veggies. Season eggs with salt and pepper. Sprinkle cheese over the pan, cover, and reduce heat to medium. Cook for 20 minutes, or until the eggs are set.

Garnish with Fried Olives and Garlic and a dollop with yogurt. Serve with pita, laffa, or your favorite flatbread.