What she’d tell you
I learned this from a friend in Tel Aviv decades ago. Eggs swimming in spicy tomatoes: the whole table fights for the last spoonful!
What you need
Written for 2. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Sauté onion and pepper in a wide pan until soft, about 5 minutes.
Add garlic, cumin, and paprika. Cook 30 seconds until fragrant.
Pour in the tomatoes, season with salt, and simmer for 10 minutes until thickened.
Make 4 little wells and crack an egg into each. Cover and cook until whites set, 5-7 minutes.
Crumble feta on top and serve straight from the pan.
If you haven’t got it
Feta Cheese
goat's cheese, or leave it out and finish with good olive oil
Canned Tomatoes
800 g of very ripe fresh ones, cooked ten minutes longer
Keeping it
The sauce keeps four days and improves. The eggs do not, so keep the sauce alone and crack fresh ones in when you want it.
Bring the sauce back to a simmer and poach new eggs in it. Reheated eggs are a sad thing.
