Mirza ghasemi

Step 1: Prick 3 aubergines a few times. Set them directly over a gas flame on medium-high, or under a hot grill, turning with tongs every few minutes, for 15–20 minutes, until the skin is blackened and blistered and the flesh collapses when pressed.

Step 2: Put them in a bowl, cover with a plate for 10 minutes, then peel off the skin and drain the flesh in a colander. Chop it finely with a knife; don't blend it, you want texture.

Step 3: Heat 4 tbsp sunflower oil in a frying pan over a medium heat and fry 6 cloves garlic for 1–2 minutes, until pale golden and fragrant. A common mistake is letting the garlic brown: it turns bitter, and in this dish the garlic is the main flavour.

Step 4: Stir in ½ tsp ground turmeric, then add the aubergine and fry for 5 minutes, stirring, until any liquid has evaporated.

Step 5: Add 3 ripe tomatoes, 1 tbsp tomato paste, 1 tsp salt and ½ tsp black pepper and cook for 8–10 minutes, until the tomato loses its raw smell and the mixture turns rust-coloured and glossy with oil.

Step 6: Push the mixture to the side, crack 2 eggs into the space, scramble lightly for a minute, then fold them through until they set in soft yellow streaks.

Step 7: Taste for salt and serve warm with flatbread or rice and a few pickles.