The name, quite literally ,translates to Egg Feta & Tomato. A simple. delicious meal that is perfect as a rustic, hearty brunch or simple, easy supper. The eggs bake in a warmly, spiced tomato sauce that is perfect for dunking a chunk of crusty bread or pita into and the crumbled feta gives this dish a moreish, savoury kick that is just addictive!



  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 green chilli, finely minced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 tsp dried oregano
  • 1 tin chopped tomatoes
  • 500ml chicken/vegetable stock
  • 4-6 eggs
  • 100g feta
  • chopped flat leaf  parsley to garnish



  1. Sauté the onion and pepper in a little olive oil over a medium high heat until soft and translucent
  2. Add the chilli & spices stirring to distribute evenly
  3. Add the tomato and stock, bring to the boil, lower the heat and simmer for about 20 minutes until the sauce has thickened slightly
  4. Season and crack the eggs into the sauce. Cover and bake the eggs for 5-8 minutes depending on how you like them
  5. Remove from the heat and crumble over the feta
  6. Sprinkle with parsley and serve immediately with a toasted pita or some lovely crusty bread