Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons extra virgin olive oil
- 1 red onion, cut into thin wedges
- 2 cloves garlic, crushed
- 1/2teaspoons ground cumin
- 2teaspoons smoked paprika
- 2 cups Mutti Passata Tomato Purée
- 400grams Mutti Cherry Tomatoes
- 4 free range eggs
- 40grams Greek-style feta, crumbled
- 1/4 bunch continental parsley, leaves picked
- 4 slices dark rye bread, toasted
Description
This simple one-pan Mediterranean dish of poached eggs in a delicious chunky tomato sauce with crumbled Greek-style feta is perfect for any meal.
Method
Step 1 of 3
Heat oil in a medium (26cm base) non-stick frying pan over medium-low heat. Add onion, garlic, cumin and paprika and cook for 5 minutes or until softened. Add passata and canned tomatoes and bring to a simmer for 10 minutes or until sauce has reduced slightly.
Step 2 of 3
Using the back of a spoon, make 4 indents in tomato mixture. Crack eggs into holes and continue to cook for 10-12 minutes or until eggs are cooked to your liking.
Step 3 of 3
Sprinkle with feta and parsley. Season with pepper. Serve with toast.
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