Ingredients
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, crushed
- 1 can (400g) chopped tomatoes
- 2 tbsp Minnies Mozambican Garlic & Lemon Sauce
- 2 tbsp Minnies Chilli Sauce
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 6 large eggs
- 100g feta, crumbled
- 2 tbsp olive oil
- Salt + cracked black pepper
- Fresh coriander or parsley, to garnish
- Crusty bread, to serve
Method
- Heat olive oil in a wide, heavy-based pan over medium heat. Add onion and bell pepper. Cook 8 minutes until soft.
- Stir in garlic, cumin, and smoked paprika. Cook 1 minute until fragrant.
- Add tomatoes, Mozambican Garlic & Lemon, and Chilli Sauce. Stir, season with salt and pepper, and simmer 8 minutes until thickened to a loose sauce.
- Make 6 wells in the sauce with the back of a spoon. Crack one egg into each well. Lower heat to medium-low.
- Cover the pan and cook 5-7 minutes — whites set, yolks still soft and jammy. (For firmer yolks, cook 9-10 minutes.)
- Scatter crumbled feta and fresh herbs over the top. Serve straight from the pan with bread.
