Ingredients
- 2 tablespoons olive oil (extra virgin olive oil
- 1 red onion (medium onion, finely chopped)
- 2 garlic cloves, minced
- 1/4 teaspoon dried chilli flakes
- 2 cans (800 grams) cherry tomatoes (in juice, 400 grams each can)
- 1 teaspoon dried oregano leaves
- 8 large eggs
- 60 grams feta cheese (crumbled)
- 1/4 cup parsley leaves
- 320 grams sliced bread (8 slices, crusty bread, toasted)
How to Make
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Step 1: Heat oil in a large deep frying pan over medium-high heat and cook, onion, garlic and chilli, 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.
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Step 2: 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 2 to 3 minutes)
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Step 3: Sprinkle in the fetta and parsley and serve with bread.
We hope you enjoy this recipe!
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