Total Time: 20 Minutes

Ingredients

• 4 eggs

• 400-500 grams (1 can) peeled whole Italian tomatoes

• 1 yellow onion

• 2-3 cloves of garlic

• 1 green chili

• 1 tsp Butter

• 1 tbsp Olive oil

• ½ tsp Sea salt

• 1 pinch chili flakes

• ½ block feta cheese

• 2 stalks of coriander

• Bread (optional)

Method

1. Gently sweat the garlic and onion in the olive oil/butter on medium heated pan for roughly 5 minutes.

2. Add the canned tomatoes, salt and green chili and let simmer for a couple of minutes.

3. Crack the eggs into the tomato sauce. TIP – If you crack the egg from a higher height, they will fall into the sauce more. Let simmer on low heat for 5-10 minutes, until the eggs are just setting and if you want a runnier egg, make sure to take it off the heat sooner.

4. Sprinkle over the feta cheese, chili flakes and coriander.

 

Enjoy this Tunisian breakfast egg and tomato dish as a fancy treat on your weekend spent at home. A perfect way to get your day started!