Serves 4 | 30 minutes
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 1 red capsicum, diced
- 2 cloves garlic, crushed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Pinch of chilli flakes (optional)
- 400g tin crushed tomatoes
- Salt and pepper, to taste
- 6 Olliff Farm eggs
- Handful fresh parsley or coriander, chopped
- Crumbled feta, to serve
- Crusty bread, to serve
Method
- Heat the olive oil in a large frying pan over medium heat.
- Add the onion and capsicum and cook for 6-8 minutes, until soft.
- Stir in the garlic, cumin, paprika and chilli flakes, and cook for 1 minute.
- Pour in the crushed tomatoes, season with salt and pepper, and simmer for 10 minutes until slightly thickened.
- Make six small wells in the sauce and crack an egg into each one.
- Cover the pan and cook for 6-8 minutes, until the whites are set but the yolks are still soft.
- Scatter with parsley or coriander and feta, and serve straight from the pan with crusty bread.