For a beautiful sauce, really sizzle the heck out of the vegetables when you’re frying them - don’t be afraid of letting them brown, or even blacken in parts.
- 2 tbsp olive oil
- 1 small red onion, thinly sliced
- 1 small capsicum (bell pepper), thinly sliced
- 2 ripe tomatoes, diced
- 2 garlic cloves, crushed
- 1 tsp cumin seeds
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 400 g (14 oz) tin chopped tomatoes
- 4–6 eggs
- 50 g (1¾ oz) soft Persian feta
- 1 handful parsley leaves, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 180°C (350°F).
- Heat the olive oil in an ovenproof frying pan. Add the onion and capsicum and fry over high heat for about 10 minutes, tossing the vegetables every minute or so. Add the fresh tomatoes, garlic and spices. Reduce the heat to low and cook for another few minutes.
- Add the tinned tomatoes, a splash of water and some salt and pepper, then simmer for about 10 minutes, until thickened.
- Make some little spaces in the sauce with a spoon and gently crack the eggs into them, carefully spooning a little sauce over some of the egg white. Sprinkle with salt and pepper.
- Transfer to the oven and bake for 6–7 minutes, or until the egg whites are just beginning to set. Remove from the oven and gently crumble blobs of feta all around the dish. Return to the oven for a final minute or two of cooking.
- Remove from the oven and sprinkle the parsley over before serving. Best eaten warm, with plenty of fresh toast to mop up the sauce.
Recipe and images from The Shared Table by Clare Scrine, Smith Street Books, RRP $39.99