Union Pay

20mins

2 tbsp	olive oil
1	medium onion, finely chopped
2	garlic cloves, minced
1	red capsicum, finely chopped
2 cans	chopped tomatoes
2 tsp	cumin, ground
2 tsp	paprika
1/4 tsp	chilli flakes (optional)
	salt and pepper to taste
4	large eggs
100g	feta cheese, crumbled
1/4 cup	fresh parsley, finely chopped
1/4 cup	fresh coriander, finely chopped

Method

Step 1
In a large skillet, heat the olive oil over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened and lightly golden.
Step 2
Add the garlic and capsicum to the skillet, and cook for another 5 minutes, until the pepper is tender.
Step 3
Combine the chopped tomatoes, cumin, paprika, and chilli flakes (if using) in a mixing bowl. Season to taste with sea salt and black pepper. Simmer, stirring occasionally, for 10-12 minutes or until the sauce has thickened slightly
Step 4
Using a spoon, create 4 small indentations in the tomato sauce. Crack an egg into each indentation. Cover the pan with a lid, and cook for 5-7 minutes, or until the egg whites are cooked, and the yolks are still slightly runny.
Step 5
Remove the skillet from heat and sprinkle the crumbled feta cheese, parsley, and coriander over the top.