INGREDIENTS

cooking oil
1 onion, chopped
1 red capsicum, chopped
8 tomatoes, diced
1/2–1 red chilli, finely chopped
3 garlic cloves, crushed
2 teaspoons sweet paprika
1 teaspoon ground cumin
salt and pepper, to taste
water
4 eggs
1/2 cup fetta, crumbled
bunch of thyme
1/2 green chilli, sliced
sourdough, roti or rye bread

TO MAKE

Heat the oil in a large saucepan over medium heat. Add the onion and allow to sweat for a few minutes until translucent.

Add the capsicum and cook until soft.

Stir in the tomatoes, red chilli, garlic, paprika, cumin and salt and pepper. Adjust the level of spice to suit your preference by adding a little extra chilli if required. Turn down the heat and let the sauce simmer for 15–20 minutes until thick, stirring occasionally and adding a splash of water if necessary.

Using a wooden spoon, make a few indentations in the tomato sauce, then crack an egg into each. Cover the pan and cook for about 6–8 minutes or until the eggs are cooked to your liking.

Remove the pan from the heat and stir in the crumbled fetta. Garnish with thyme leaves, sliced green chilli and drizzle with a little olive oil.

Serve with a few slices of bread to mop up the delicious sauce, and savour a leisurely feast in the morning sun.