If you made the melanzane this weekend and have leftover brinjal, this is an excellent Sunday morning breakfast to make. One of my favourite things about the weekend is that breakfasts don’t need to be rushed. There’s plenty of time to cook, eat at one’s own pace and even wait to feel hungry before eating something just for the sake of it. The tomato stew – for lack of a better description – does take time to cook, but once it has reduced you’ll have an intensely flavourful sauce that perfectly complements the poached eggs.

Here’s what goes in:

• 1 brinjal, sliced
• 1 red pepper, diced
• 1 teaspoon garlic, crushed
• 1 onion, finely chopped
• Olive oil for frying
• 2 tins chopped tomatoes
• 2 cups water
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chopped chilli or chilli paste
• 6 eggs (or as many as is needed)
• Salt and pepper to season
• Feta cheese, crumbled
• Fresh coriander to garnish

How to do it:

In a large heavy-based pan, fry the onion and garlic in the olive oil until the onion is soft and appears slightly transparent. Add the chopped peppers and slices of brinjal and cook them until they are soft. Add a bit of water to the pan after the brinjals have browned to help them cook through. (If you’re using leftover brinjals, this will be quick).

Add the tomato and water to the pan and allow to simmer over a low heat, stirring frequently. After about half an hour, turn down the heat slightly and allow this to reduce for about an hour and a half to intensify the flavours.

When you’re just about ready to serve, add the eggs into the pan. Break the eggs into a ramekin, one at a time, make a well in the tomato sauce using a spoon and drop the egg into the gap. Cook just long enough for your eggs to be done to your liking. (Putting a lid on the pan helps them along).

When ready, garnish with crumbled feta and fresh coriander. Serve the eggs with a generous helping of the delicious, spicy sauce alongside warm crusty bread or your favourite toast.