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Ingredients
Garlic, raw
2 cloves, minced
Oil, olive, extra light
2 tablespoons
Cumin (cummin) seed, dried, ground
1 teaspoon
Cheese, feta
crumbled, to serve
Egg, whole, raw, fresh
4 large eggs
Tomatoes, crushed, canned
1 can
Onions, yellow, raw
1 medium, diced
Peppers, sweet, red, raw
1 capsicum, diced
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Instructions
Heat olive oil in a large oven-safe frying pan over medium heat.
Add the diced onion and capsicum. Cook for 6–8 minutes until softened.
Add the garlic, cumin, smoked paprika and chilli flakes. Stir and cook for 1 minute until fragrant.
Pour in the crushed tomatoes. Season with salt and pepper. Simmer for 10 minutes until the sauce has thickened slightly.
Make 4 wells in the sauce and crack an egg into each well.
Cover the pan with a lid and cook over low heat for 5–7 minutes until the whites are set but the yolks are still runny.
Scatter over crumbled feta and fresh parsley. Serve straight from the pan with crusty bread.
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