Photo by Annabel Langbein Media
For a stress-free morning, make this spicy tomato sauce the night before your brunch and just warm it through before adding the eggs. You can cook it in the oven or on the stove top. To cook on the stove, add an extra 2 Tbsp water before adding the eggs and feta, cover and simmer gently until the eggs are set. For a fancier presentation you can cook individual portions in ramekins or small frying pans.
|3 Tbsp||Extra virgin olive oil|
|1 large||Onion, cut into thin wedges|
|1 large||Red pepper, cut into thin strips (optional)|
|3 cloves||Garlic, finely sliced|
|1 tsp||Sweet smoked paprika|
|1 tsp||Ground cumin|
|1 can||Chopped tomatoes, approx. 400g|
|½ cup||Chopped parsley, leaves only|
|1 pinch||Ground black pepper, to taste|
|4||Eggs, use up to 6|
|50 g||Feta, crumbled|
|2 Tbsp||Chopped coriander, to serve; can be replaced with chopped parsley|
- Preheat oven to 200C fanbake.
- Heat oil in an ovenproof frying pan and cook onion and pepper, if using, over a low heat, stirring now and then, until soft (about 15 minutes).
- Add garlic, paprika and cumin and cook for another 1-2 minutes. Add tomatoes and simmer gently for 10 minutes until reduced and lightly thickened. Mix in parsley, salt and pepper.
- The sauce can be made to this point in advance and chilled until needed. Reheat before adding the eggs. Make 4-6 wells in the mixture to the base of the pan and crack an egg into each. Sprinkle with feta and bake until the eggs are just set (about 7 minutes). Scatter with coriander or parsley to serve.
For more great Annabel Langbein recipes see her new winter annual Annabel Langbein A Free Range Life: Share the Love (Annabel Langbein Media, $24.95).