Ingredients
2 servings
- 1 tbsp olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 tsp ground cumin and 1 tsp sweet paprika
- 1 can crushed tomatoes (14 oz)
- 4 eggs
- 2 oz feta, crumbled
- Fresh parsley or cilantro, and bread to serve
Instructions
Heat the oil in a medium skillet and soften the onion and pepper for 6 minutes
Add the garlic and spices and stir for 1 minute
Pour in the tomatoes, season and simmer for 8 to 10 minutes until slightly thick
Make four hollows with a spoon and crack an egg into each
Cover and cook over low heat for 5 to 7 minutes until the whites are set
Scatter feta and herbs over the top
Set the pan on a wooden board and dip bread into the sauce together
Tips
- Gluten-free without the bread; contains eggs and milk (feta)
- Leave the yolks runny, or cook a few minutes longer for firm ones
- Add a pinch of chili flakes or a little harissa for more heat
Check for allergies and intolerances before you start, and swap ingredients as needed.