Pan-fry shallots for about 2 minutes in a saucepan containing olive oil. Add salt and pepper to season the shallots. Now, add pepper and aubergine to the pan, add garlic and saute for another minute.
Add the courgette to the same pan and cook it for 2 minutes and add passata, paprika, and cumin. Stir and cook for around 8 to 10 minutes in the pan until the vegetables are soft.
Make an indentation of sliced and seasoned courgette, aubergine, tomatoes in an ovenproof dish containing the sauce. Brush some of the egg whites on top and bake it for about 8 to 12 minutes until the egg whites turn hard. Let the egg yolks remain soft and runny in the middle of the dish.
Finish with thyme leaves and chopped parsley sprinkled on top and serve.