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
Add toRecipe Book
Add toShopping List
"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.
Looking for Low calorie dinners and snacks to help you eat healthier? Here are 26...
For the best chicken wings with the perfect sauces you can try tonight!
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
Well, as they say... good intentions are absolutely every...thing! Right? Well,...