2cupsFresh Tomatoes, ripen, cut in cubes, or 150ml Classic Tomato Pasta Sauce (recipe in sauces section)
400gcubed Tomatoes, canned
1tbsptomato paste
½tspSugar, to correct the acidity of the fresh tomatoes
30mlRed Bell Pepper Purée
1tspSweet Smoked Paprika
1tspDry Oregano
1tbspEVOO, extra virgin olive oil
30gFeta, crumbled
2Cherry Tomatoes, quartered, optionally
1tspZaatar
1tspUrfa Biber, or Aleppo pepper
1tspfresh Parsley, or Cilantro or Chives, finely chopped
½tspSea Salt
¼tspfreshly ground Black Pepper
Instructions
In a small pot over medium/low heat add the fresh tomatoes (or the tomato sauce) along with the canned tomatoes, tomato paste, the pepper purée and the paprika. Stir to combine and allow to thicken and reduce by ⅓. Keep aside at room temperature.
When ready to cook take a large and deep frying pan and place on low heat. Wait to heat-up and pour the olive oil allowing it to heat for about 1’. Add the above tomato/pepper mixture. Make 6 wells in the mixture and add the eggs into them. Cover the pan with its lid and cook for 5’ and until the egg whites have set. and you are happy of how runny the yolks are.
Remove from the heat, season over the eggs with the salt and pepper, scatter the feta, add the optional cherry tomatoes, sprinkle the zaatar and the biber and garnish with the parsley. Serve immediately with crusty rustic bread (or Pitta bread) for soaking up the sauce, while taking care as the bowl could be very hot. Optionally add on the side couple of tablespoons of Harissa Sauce.