2 tablespoons extra virgin olive oil
1 medium red onion, finely chopped
2 garlic cloves, crushed
1/4 teaspoon dried chilli flakes
2 x 400g cans cherry tomatoes in juice
1 teaspoon dried oregano leaves
60g feta, crumbled
1/4 cup fresh flat-leaf parsley leaves
8 slices crusty bread, toasted
1. Heat the oil in a large deep frying pan over medium-high heat. Cook onion, garlic, and chili, stirring, for 5 minutes or until softened. Add the tomatoes, 1/2 cup water, and oregano. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 15 minutes or until sauce thickens.
2. Using a large spoon, make 8 holes in tomato mixture. Crack 1 egg into each hole. Cover pan. Cook for 3 to 4 minutes or until eggs are cooked to your liking (see notes).
3. Sprinkle with feta and parsley. Serve with bread.
Cooking the eggs for 3 to 4 minutes will result in a soft yolk. If you like your yolks firm, cook for a further 2 to 3 minutes.
For WLSA patients: Serving sizes are an estimate and haven’t taken into account surgical weight loss procedures, it is recommended you eat your appetite and alter your portions accordingly.
DISCLAIMER: This recipe is the property of the mentioned source and/or as linked. We intend no copyright infringement. If you are a copyright owner or an agent thereof and believe that any content infringes upon your copyrights, you may contact us here.