Spicy Eggpant, Sausage and Pepper Shakshuka - Whole30, Paleo

1 Season the eggplant cubes with a pinch of salt and massage to coat. Place them on a plate lined with paper towel and set aside for 15-30 minutes to drain moisture.
2 Preheat a large frying pan over medium-high heat. Add olive oil and heat until shimmering. Add sausage and cook, breaking apart with a wooden spoon or spatula, until golden brown and cooked through. Transfer the sausage to a bowl and set aside.
3 Add the onions, bell peppers and jalapeño to the pan. Season with a pinch of salt and cook, stirring, until slightly softened, 6 to 8 minutes. Check the oil level in the pan and, if necessary, add more olive oil so that there is a total of 2 tablespoons. Add the eggplant and cook, stirring, until the eggplant has slightly softened, around 8 minutes. Add the garlic and smoked paprika and cook, stirring to coat, 1 minute.
4 Add the passata and return the sausage to the pan and stir to combine. Lower the heat to medium-low and cook, stirring often, until the tomato sauce thickens, around 5 minutes. Add ½ cup water and stir through to loosen the sauce. Taste for seasoning and adjust with salt as desired.
5 One at a time, use a spoon or spatula to create a small hole in the sauce and crack each egg into the hole you’ve created. This will help the egg to cook in the sauce, rather than on top of it. Repeat until all eggs are in the pan.
6 Cover the pan with a lid and cook until the whites are firm, but the yolks are still runny, 5 to 6 minutes. Depending on personal preference, cook the eggs more or less.
7 Garnish the shakshuka with cilantro and olives and serve immediately.