Created by ImPat on February 5, 2020
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.
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.
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.
Step 4: Transfer frying pan to a hot oven (200C) and cook, for about 10 minutes or until eggs are just set.
Step 5: Remove and serve with toasted sourdough.
Step 6:
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.