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3 tbsp extra virgin olive oil 1 large onion, cut into thin wedges 1 large red pepper, thinly sliced 3 cloves garlic, thinly sliced 1 tsp smoked paprika 1 tsp ground cumin 400g can chopped tomatoes ½ cup chopped parsley leaves ½ tsp salt ground black pepper, to taste 4-6 eggs 60g feta, crumbled 2 tbsp chopped coriander or parsley leaves, to serve
© Annabel Langbein Media
Preheat oven to 200°C fanbake.
Heat oil in an ovenproof frypan. Cook onion and pepper slices over a low heat, stirring, until soft but not brown (8 minutes). Add garlic and spices and cook for 1-2 minutes.
Add tomatoes and simmer until reduced and lightly thickened (10 minutes). Add parsley, salt and pepper and stir to combine. Make wells in the mixture and crack an egg into each. Sprinkle with feta and bake until eggs are just set (about 8-10 minutes). To cook on the stovetop add 2 tbsp water, cover and simmer until eggs are set. Scatter with coriander or parsley to serve.
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