🟡
Medium
Ingredients
- 4 large eggs
- 400g ripe tomatoes, diced
- 1 red bell pepper, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp chili flakes
- 2 tbsp olive oil
- to taste salt and pepper
- handful fresh parsley, chopped
- 50g feta cheese, crumbled
Instructions
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1Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper until softened, about 5 minutes.
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2Add garlic, cumin, paprika, and chili flakes. Cook for 1 minute until fragrant.
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3Add diced tomatoes, season with salt and pepper, and simmer for 10 minutes until sauce thickens.
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4Create 4 wells in the sauce and crack an egg into each. Cover and cook for 5-7 minutes until egg whites are set.
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5Sprinkle with crumbled feta and fresh parsley. Serve immediately with warm pita bread.