Ingredients
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 100 grams salami (roughly chopped, thinly sliced Danish salami specified)
- 400 grams tomatoes, chopped (canned)
- 2 teaspoons dried Italian herbs
- 1/2 cup red capsicum (roasted drained and chopped)
- 180 gram eggplant (canned chargrilled and drained)
- 6 eggs
- 100 grams feta cheese (Greek feta, crumbled)
- 2 tablespoons olives (Sicilian olives, pitted and halved)
- Toasted slices sourdough, to serve
How to Make
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Step 1: Heat oil in a round, ovenproof frying pan (24cm in diameter) over a medium heat and add onion and salami and cook, stirring for about 5 minutes, or until onion is soft.
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Step 2: Add tomatoes and herbs and bring to boil and boil, stirring for about 2 minutes, or until thickened and then stir in capsicum and eggplant and season with salt and pepper and remove from heat.
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Step 3: Using the back of a spoon, make six small dents, evenly spaced in the top of the sauce and crack an egg into each dent and sprinkle with feta and olives.
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Step 4: Transfer frying pan to a hot oven (200C) and cook, for about 10 minutes or until eggs are just set.
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Step 5: Remove and serve with toasted sourdough.
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Step 6:
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Step 7: TIP! If you don’t have an ovenproof frying pan, transfer cooked mixture to an ovenproof dish. If you like your eggs yolks cooked through, cook for a further 3 to 5 minutes.
We hope you enjoy this recipe!
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