Photo: Tara Fisher
Preheat the oven to 200°C/fan 180°C/gas mark 6. Put the aubergine chunks in a roasting tin, drizzle with 1 tbsp oil and season. Roast in the oven for 30 minutes until tender and cooked through.
Meanwhile, heat a large, non-stick lidded frying pan, add the mince and cook over a high heat, stirring for 3-4 minutes until browned. Transfer to a plate. Add the remaining oil and the onion to the pan, cover and cook gently for 10 minutes. Stir in the garlic, spices and chillies. Cook for 2 minutes, then return the beef to the pan. Add the tomatoes, sugar and 200ml kettle-hot water. Stir well and bring to the boil, then simmer, uncovered, for 20 minutes. Stir occasionally, then add the roasted aubergine and season well.
Using the back of a large spoon, make four wells in the sauce. Crack an egg into each one. Cover with a lid and cook gently for 6 minutes, then turn off the heat and leave covered for a further 2 minutes until the whites are set, but the yolks are still runny.
Mix together the tahini, lemon juice and yogurt to taste and season. Add 1 tsp cold water. Sprinkle the shakshuka with the preserved lemon, feta and parsley. Spoon on the tahini dressing and scatter over the sumac. Serve with pitta breads.