Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 1 tbsp olive oil
• 2 red onions, chopped
• 1 red chilli, finely chopped
• 1 garlic clove, finely chopped
• 2 tbsp chopped fresh coriander, plus extra to serve
• 28¼ oz cherry tomatoes
• 1 tbsp caster sugar
• 4 eggs
• 1¾ oz feta, crumbled
• 1 tsp salt
• 1/2 tsp black pepper

Method

1. Heat the olive oil in a large frying pan with a lid over medium heat. Add the onions and cook for 6-8 minutes until soft.
2. Add the chilli and garlic and cook for 1 minute, then tip in the cherry tomatoes, sugar, salt and pepper.
3. Simmer for 12-15 minutes, stirring occasionally and pressing the tomatoes with a spoon, until they burst and the sauce thickens. Stir in the chopped coriander.
4. Make four wells in the sauce and crack an egg into each. Cover the pan and cook gently for 5-7 minutes until the whites are set but the yolks are still soft.
5. Scatter over the feta and extra coriander and serve straight from the pan with bread.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).