Ingredients
Scale to what I have
- 30 ml olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp cumin powder
- 1 tsp paprika
- ¼ tsp chili flakes
- 790 g crushed tomatoes (1 can)
- ½ tsp salt
- 6 large eggs
- 45 g feta, crumbled
- 5.9 g parsley, chopped
- 2 pitas (warmed)
Method
- Soften the onion and pepper in olive oil for 6 minutes. Add garlic and spices and cook for one minute.
- Pour in the tomatoes and salt and simmer for 10 minutes until thick.
- Make six wells, crack in the eggs, cover and cook until the whites are set.
- Scatter feta and parsley and serve with warm pita.