© Maya Visnyei
Prep time: 5 minutes Total time: 30-35 minutes
2 tbsp. (30 ml) olive oil
1 onion, diced quite fine
3 or 4 garlic cloves, minced
1 tsp. (5 ml) paprika
½ tsp. (2.5 ml) ground cumin
chili flakes (optional)
1 can (28 oz./796 ml) whole tomatoes
1 tbsp. (15 ml) tomato paste
salt and pepper
¼ c. (60 ml) crumbled feta
handful of chopped basil or parsley
Heat the olive oil in a large, high-sided frying pan over medium heat. Add the onion and garlic, and let them become really soft and begin to brown. Add the paprika, cumin and a pinch of chili flakes, and stir. Let the spices cook for about 3 minutes.
Pour the tomatoes and tomato paste in, and use a potato masher to gently break them up. Allow the sauce to simmer for about 20 minutes, until it becomes quite thick. Taste, and add salt and pepper accordingly.
Use the back of a wooden spoon to spread the sauce evenly across the frying pan. Gently crack the eggs, say, five in a circle around the pan and one in the center, over the sauce. Cook the eggs for 6 to 7 minutes. Cover it all for the last minute if you like the tops of your eggs quite set. Crumble the feta and basil or parsley overtop.
Shimmy a big serving spoon under each egg to scoop them out of the pan. Serve with crusty bread and steamed vegetables. Makes 4 servings.
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