• 1 tbsp olive oil
• 1 large onion, chopped
• 1 red chili, chopped
• 10 ripe tomatoes, peeled and chopped
• salt
• pinch black pepper
• 1/3 tsp red pepper flakes
• 1/3 tsp coriander
• 1/3 tsp cumin
• 1 garlic clove, peeled and chopped
• 4 eggs
• parsley leaves, finely chopped
• mint leaves, finely chopped
• crumbled feta cheese

1. Heat the olive oil in a large skillet. Add the chopped onion and chopped chili pepper. Cook, stirring frequently until the vegetables have softened. Add the chopped tomatoes and cook for about 10 mins or until softened. Add the garlic clove, salt, pepper, cumin, coriander, and red pepper flakes. 

2. Using a wooden spoon, make 4 indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.

3. Reduce the heat, cover the skillet, and cook on low until the egg whites are set.

4. Uncover and add the fresh parsley, mint and crumbled feta cheese. Serve with bread.

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