Serves 4


Dash of rapeseed oil

1/2 medium onion diced

1/2 red pepper diced

1/2 yellow pepper diced

1/2 diced chili

2 cloves of garlic

4 medium eggs


1/2 teaspoon ground cumin

1 teaspoon paprika

400g chopped tomatoes

100g feta cheese

1/2 spring onion

Chopped coriander


In a frying pan, add the rapeseed oil and to this fry the onions until soft, add the peppers, chili and garlic.

Once these are sweated off for a few minutes, add the cumin and paprika.

Add the chopped tomatoes and cook for 5 minutes. Season.

Make 4 wells in the tomato mixture and crack an egg into each one.

Cover the pan with a lid and cook for 5-6 minutes on a low heat until the whites are cooked but the yolks are soft.

Top with feta cheese, chopped spring onions and chopped coriander.

Serve with crusty bread.

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2 Responses
  1. Rose Mary Farrell

    Could you use goat’s cheese instead of feta – just wondering as I have goat’s cheese in the fridge! Thanks,

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