Back to 4 servings sauce 1 tbsp olive oil 1.5 tbsp butter, optional 1 small red onion, sliced 150 g green bell pepper or Turkish green chilies, about 4 chilies, sliced 150 g red bell pepper, sliced 2 cloves garlic, minced 1 tbsp tomato paste 0.25 tsp chili flakes, or 1 fresh red chili, chopped 1 tsp paprika 1 tsp cumin 6 medium tomatoes, grated or chopped, or two 14 oz cans chopped tomatoes 1.5 tsp salt, more to taste 0.5 tsp black pepper, freshly ground to finish 4 large eggs, 4 to 6 100 g feta cheese, crumbled fresh parsley, chopped, to serve
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1 Step 1: Melt the butter, if using, in a large deep skillet over medium heat, add the olive oil, and cook the peppers for about 5 minutes until starting to soften.2 Step 2: Stir in the onion and cook about 5 minutes until soft and lightly caramelized.3 Step 3: Add the garlic and tomato paste and cook for 1 minute, then stir in the chili, paprika, cumin, tomatoes, black pepper and salt.4 Step 4: Lower the heat to medium-low and simmer about 15 minutes, stirring occasionally, until the sauce thickens; add a splash of hot water if it looks dry, then taste and adjust the salt.5 Step 5: Press 4 to 6 hollows into the thickened sauce with a spoon. Break each egg into a small bowl, then tip it gently into a hollow, working from the edges toward the center, and sprinkle the eggs with salt and pepper.6 Step 6: Cover the pan and cook on low for about 5 minutes for set whites and runny yolks, up to 8 minutes for firmer yolks, adding a minute or two if the whites still look clear.7 Step 7: Take the pan off the heat, sprinkle with feta and parsley, and serve straight away.getsaucepan.com/r/b30b7db9-bafd-56fb-8417-53796eb8065e
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