Ingredients
Method
1.Preheat oven to moderate, 180°C. Arrange 4 ramekins or shallow pans on an oven tray.
2.In a large frying pan, heat oil on high. Sauté eggplant and mushrooms for 2-3 minutes until tender and golden.
3.Mix in spring onions and cook, stirring, for 1 minute. Add mince and brown, breaking up lumps, for 4-5 minutes. Stir in oregano, cumin, paprika and chilli, cooking for 1 minute.
4.Mix in water and lemon juice. Cook for 30 seconds until evaporated. Spoon mixture between pans. Make a recess in the centre of each and break an egg into each one.
5.Loosely cover with foil and bake for 10-15 minutes. Serve scattered with spinach, tomato, avocado, feta and a sprinkle of paprika. Accompany with toasted Turkish bread.
