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With a small knife score the skin of the aubergines and place in the oven at 200C until very soft.
Allow to cool for 5 mins, then remove the skin (leave a bit of the skin if you prefer a smokier flavour) and chop to make a chunky puree.
In a pot, add the rapeseed oil, then the white chopped onions and cook over a medium heat until soft. (If using fresh garlic, add at this stage).
Add the cumin, smoked paprika, chilli flakes, curry powder and salt and pepper, and cook for another 15 mins over medium heat to release the spicy aromas.
Add the diced peppers and cook for 5 mins.
Add the tomato paste and stir.
Add the tinned chopped tomatoes and confit garlic (if using) and cook for another half-hour.
Remove from the heat, add the aubergine puree and mix well.
Put the oven temperature to 180C.
TO SERVE: Put the sauce into four oven-proof dishes or one large dish.
Add 2 eggs on top of each dish (8 if cooking in one pot) and cook (for around 7-10 mins at 180C) until the egg white is set but the yolk is nice and runny. (If you prefer you can place poached eggs on top of the hot sauce).
To garnish, add the chopped parsley, chives and dill.
Season the eggs with the salt flakes.