1 brown onion, sliced

2 capsicums, sliced

2 cloves garlic, chopped

2 cans good quality tomatoes

4 free range eggs

1/4 cup feta

1 tsp cumin

1 tsp smoked paprika

salt & pepper

olive oil 


Oven @ 190, fan bake.


Heat olive oil on a medium heat in an oven proof or cast iron pan. Add onion & garlic and cook until soft & turning brown


Add capsicum. Continue to cook until soft.


Add both cans of tomatoes.  Stir in cumin, paprika, salt and pepper. Turn down heat slightly and let simmer.


Make 4 wells in the tomato mixture. Crack eggs into wells.


Transfer pan into oven. Cook for 10 - 15 minutes or until eggs are cooked through. Crumble feta onto the top for the last 10 minutes of cooking


Season with salt, pepper and chilli flakes if desired. 


Serve with chopped parsley and buttered toast


Eat directly out of the pan or serve in bowls.