3 tbsp Biona Organic Extra Virgin Olive Oil
2 large onions, thinly sliced
2 red peppers, cut into long slices
4 garlic cloves, finely chopped
1/2 tsp cumin seeds
1/2 tsp caraway seeds
1/2 tsp cayenne pepper
1 tbsp Biona Organic Tomato Puree
2 x 400g tins Biona Organic Canned Tomatoes
1 small bunch fresh coriander, roughly chopped
1 small bunch fresh parsley, roughly chopped
8 free-range eggs
85g/3ox Biona Organic Feta, crumbled
8 tbsp thick natural yoghurt or labneh
Salt and freshly ground black pepper
- Heat the olive oil in a large, lidded frying pan. Add the onions and peppers and season with salt and pepper. Cook on a medium heat until just softened. Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin, caraway seeds and the cayenne pepper. Stir in the tomato or red pepper puree and cook for a couple more minutes until the paste starts to seperate. Add the tomatoes with a splash of water.
- Simmer for 10 minutes, uncovered, until reduced a little. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture - you don't want it runny, but it mustn't get too dry, either. Add another splash of water if necessary. When the sauce is reduced, stir in the herbs.
- Make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cook for a few more minutes until the whites are just set and the yolks are still runny. Sprinkle over the crumbled feta. Serve with yoghurt or labneh on the side.