Eggplant Tahini Shakshuka

Preheat oven to a high broil. Prick eggplant with a fork in several places and place on a baking sheet. Add quartered onion and whole garlic cloves to the sheet pan. Drizzle everything with olive oil and broil until very soft, 10–15 minutes, turning and checking halfway through.

Remove from oven, let cool slightly, and peel off and discard the skin of the eggplant. Place eggplant flesh in a blender along with the roasted onion and garlic.

To the blender, add tahini, lemon juice, spices, some of the salt, sugar, and whole tomatoes. Pulse mixture in the blender until chunky but even. There shouldn’t be huge pieces of tomato or onion. Taste and season with salt to taste.

Pour mixture into a medium oven-safe skillet over medium-hight heat. Cook, uncovered, stirring occasionally, for about 10 minutes, or until sauce is slightly thickened.

Add chopped kale and heavy cream to the sauce and continue cooking, uncovered, stirring occasionally, until greens are soft and wilted, about 10 minutes more. While greens are cooking, set an oven rack in the top position and preheat the broiler.

Turn off the heat to the pan. Using a spoon, make wells in the sauce. Carefully crack an egg into each well. Sprinkle eggs with a bit of salt, then distribute feta and olives around the eggs. Set pan on the stove over low heat and cover with a lid. Cook for 5–7 minutes, until egg whites are mostly set but still translucent on top. Remove the lid, transfer the pan to the oven, and broil until eggs are cooked to your liking, 1–3 minutes depending on how you like your eggs. Remove pan from the oven and sprinkle the parsley over top. Serve hot with bread or pita.