Spiced Eggs with Crusty Bread

• Olive oil(2 tbsp)
• Onion(1)
• Bell pepper(1)
• Garlic(3 cloves)
• Tomato paste(1 tbsp)
• Canned tomatoes(400 g)
• Cumin(1½ tsp)
• Paprika(1 tsp)
• Chili flakes(¼ tsp)optional
• Salt(1 tsp)
• Black pepper(½ tsp)
• Eggs(8)
• Feta(100 g)
• Flat Leaf Parsley(2 tbsp)optional
• Bread(8 slices)

Method

1. 1

   Dice the {Onion} and {Bell pepper}, mince the {Garlic}, and roughly chop the {Fresh parsley} if using.

   ~8 min

2. 2

   Heat {Olive oil} in a large lidded skillet over medium heat. Add the {Onion} and {Bell pepper} with half the {Salt}, and cook until softened and lightly golden. Stir in the {Garlic}, {Tomato paste}, {Cumin}, {Paprika}, and {Chili flakes} for the last minute.

   ~6 min

3. 3

   Pour in the {Canned tomatoes} and season with the remaining {Salt} and {Black pepper}. Simmer until the sauce thickens and turns rich red, stirring now and then.

   ~5 min

4. 4

   Make 8 little wells in the sauce and crack in the {Eggs}. Scatter over the {Feta}, cover, and cook until the egg whites are set but the yolks are still a little soft.

   ~6 min

5. 5

   Scatter with the {Fresh parsley} and serve straight from the pan with the {Bread} for dipping and scooping.

   ~0 min