June 19, 2018
Dinner, Lunch, Main Dish,
Dairy, Cheese, Feta, Eggs, Vegetables, Onions, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Brunch, Entertaining, Weeknight Meals, Oven Bake, Stove Top, Vegetarian, Canned Tomatoes, Kosher Dairy more
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"From our daily newspaper The West Australian. Times are estimated."
Heat oil in a large deep frying pan over medium-high heat and cook, onion, garlic and chilling, stirring, for 5 minutes or until softened and then add the tomatoes, 1/2 cup water and oregano and bring to the boil and then reduce heat to low and simmer uncovered, for 15 minutes or until sauce thickens.
Using a large spoon, make 8 holes in the tomato mixture and then crack 1 egg into each hole and then cover pan and cook for 3 to 4 minutes or until eggs are cooked to your liking (NOTE cooking the eggs for 3 to 4 minutes will result in a soft yolk, so if you like your yolks firm cook for a further 3 to 3 minutes)
Sprinkle in the fetta and parsley and serve with bread.
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