Eggs Alla Norma with Farmer's Sausage

Heat a light drizzle of olive oil in a deep frying pan over medium heat (see Tip). Fry the eggplant for 5 - 6 minutes until evenly browned. Cut open the sausages and squeeze the meat out of the skin directly into the pan. Fry for 2 minutes, using a spatula to break up the sausage meat as you do so. Add the Middle Eastern spices, garlic and onion and fry for another 3 - 4 minutes. Add the stock and the passata and cook for 2 - 3 minutes, seasoning to taste with salt and pepper.

Tip: use a deep frying pan with a thick base, as this will heat more evenly and the eggs will poach more easily. If you are cooking for more than three people, use more pans as necessary.

In the meantime, finely chop the parsley. Crumble the Greek-style cheese into a small bowl. 

Make small wells in the vegetable mixture for each egg. Crack the eggs into the wells so as to mostly submerge them with the sauce, then season the eggs with salt and pepper. Scatter over two thirds of the Greek-style cheese, then cover with the lid and allow to poach for 4 - 6 minutes (see Tip). Remove the lid, turn up the heat and poach for another 4 - 6 minutes so as to allow any excess liquid to evaporate.

Tip: the cooking time depends on your pan. Check the eggs and poach for more or less time as needed.

Transfer the pita bread to a parchment-lined baking sheet, drizzle with the extra virgin olive oil and garnish with half of the parsley. Season to taste with salt and pepper. Bake the pita bread in the oven for 4 - 6 minutes.