| 1 tablespoon olive oil |
|
heat |
|
Make four holes and break an egg into each. Cover, and cook gently 3–5 minutes or until whites are set and yolks are still runny |
| 1 medium red onion |
finely chopped |
gently fry 5 minutes or until softened, stirring regularly |
| 1 yellow capsicum |
thinly sliced |
| 2 cloves garlic |
crushed |
|
cook 30 seconds, stirring |
| 1 teaspoon ground cumin |
|
| 1 teaspoon hot smoked paprika |
|
| 400g chopped tomatoes |
|
add, plus salt and pepper to taste; simmer 4 minutes or until thickened, stirring regularly |
| 1 tablespoon tomato puree |
| 4 eggs |
|
| handful flat-leaf parsley |
roughly chopped |
|
sprinkle over |
| feta |
crumbled |