Sprinkle the eggplant slices with salt on both sides. Allow to drain over a bowl for one hour. Then discard the liquid and rinse the slices in cold water. Pat dry with a paper towel, pressing down slightly to get rid of excess water.
Set your oven to 160ºC (Fan-assisted) or 180ºC. Generously brush both sides of eggplant slices with 2 teaspoons of oil and sprinkle some pepper. Bake for 7 - 10 minutes per side, flipping over once, until browned and softened. lightly charred.
Heat your pan till hot. Then add the extra virgin olive oil along with garlic and onions. Sauté on medium heat for about five minutes until onions are soft and golden.
Add the red bell pepper, and spices (cumin, cayenne pepper, and paprika), and continue frying for another 3 - 5 minutes. Keep stirring to prevent burning.
Mix in the eggplant, tomatoes, tomato sauce and stock cube and gently simmer covered on low - medium heat for about 20 minutes. Check occasionally that the mixture does not become too dry. If it reduces too quickly and becomes dry, add a little water to keep it moist. Shakshuka should be a "dry-ish" sauce so resist the temptation to add too much water. The liquid from the tomatoes and the tomato sauce should provide enough moisture.
Make small wells in the mix and crack the eggs into the pan. Season the egg whites with salt and black pepper. Cover the pan and allow the eggs to poach for about 5 minutes for runny yolks, and about 10 minutes for hard yolks.
Sprinkle the chopped coriander over the sauce and serve with granary bread.
