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Mobile
Tablet
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10 MINS
42 MINS
5
♬ original sound - Barbary & Oak
INGREDIENTS
1 tablespoon olive oil
1 medium onion sliced
1 medium red bell pepper sliced
2 cloves garlic clove minced
2 cans diced tomatoes
1 tsp cumin
1 tsp paprika
1 tsp corriander
Salt & pepper
5-6 eggs
125g crumbled feta cheese
Fresh corriander for serving
Crusty bread for serving
METHOD
1. Preheat your oven to 375°F.
2. In a cast iron skillet over medium heat, warm olive oil. Sauté onions and peppers for roughly 15 minutes until onions turn soft and translucent. Add garlic, cooking for an extra minute until fragrant.
3. Stir in tomatoes, cumin, paprika, and coriander. Season with salt and pepper. Bring to a boil, then simmer on low until the tomato sauce thickens to a stew-like consistency, about 10-15 minutes. Mix in crumbled feta cheese.
4. Create six small wells in the tomato and feta sauce. Carefully crack eggs into the skillet, placing them in the wells.
5. Season with salt and pepper. Transfer the skillet to the oven and bake until the eggs are set, roughly 8-12 minutes.
6. Garnish with fresh corriander and serve alongside crusty bread or pita for a delightful meal.
TIP
Add a kick of heat by incorporating diced jalapeños or red chili flakes into the tomato sauce. This variation adds a fiery flavor that pairs wonderfully with the creamy feta.