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