Chop the tomatoes and put into a colander for a half hour to drain off any excess liquid.
Dice the onions.
Chop the parsley.
In a mixing bowl add the onion, vinegar, parsley, 1/4 teaspoon salt and Sriracha sauce.
Mix to fully combine the flavors.
Chop the eggplants.
Put into a colander and sprinkle with 1 1/2 teaspoons salt and let it set for 30 minutes to remove any excess liquid then pat dry with a paper towel.
Pour 1 cup of olive oil and 1 cup of sunflower oil into a large frying pan and place on high heat. Add the eggplant in batches and cook for 3-4 minutes until golden brown.
With a slotted spoon carefully remove the eggplant onto paper towels and set aside.
Bring a large pot of water to boil and cook the potatoes for 5 minutes and drain.
Remove the oil from the frying pan leaving only 3 tablespoons of oil and fry the potatoes for 10 minutes, remove and set aside.
In a small bowl combine the tahini with 1/4 cup of water, lemon juice, garlic and a dash of salt and whisk together.
Put the eggplant into a large casserole dish.
Add the potatoes and tomatoes mixture then stir all the ingredients together.
Top with the cilantro and tahini dressing.
Poach the eggs and place on top of the dish and serve!