About the Recipe
Ingredients
Allergens: contains eggs and dairy
2 tbs Extra virgin olive oil
1 Large brown onion
1 Large red capsicum
3 Garlic cloves
6 Eggs
2 tbs Tomato paste
1 Can of crushed tomatoes
¼ tsp Salt
¼ tsp Pepper
½ tsp Paprika
⅛ tsp Cayenne pepper
1 tsp Cumin
2 tbs Fresh parsley
Crumbed feta, for serving
Equipment needed:
saucepan
knife
chopping board
spatula
Preparation
Heat olive oil in a pan, once simmering add onion, capsicum and salt. Stir for 4-6 minutes until onions translucent.
Add garlic, tomato paste, pepper, cumin, paprika, cayenne pepper and stir for 2-3 minutes.
Add crushed tomatoes and parsley, stir and let mixture come to a simmer. Reduce heat and simmer for 5 minutes.
Gently create six wells and crack egg directly into them.
Cover pan and let cook for 5-8 minutes until eggs are cooked.
Top with crumbled feta and serve.