Stove Top Eggs with Peppers, Dukkah and Fetta

Serves 2

Time 20 minutes

Ingredients

2 tsp extra virgin olive oil 

½ Spanish onion, peeled and finely chopped

1-2 tsp smoky paprika 

A good pinch of red chilli powder (optional)

1 small red capsicum, seeded and diced 

1 green capsicum, seeded and diced 

1x 400g tin chopped tomatoes 

4-5 eggs 

60-80g Greek fetta

1-2 tsp dukkah, to serve (optional)

Salt and pepper

Method

Heat a medium-sized frypan on a medium heat. Add olive oil, onion, smoky paprika, chilli powder and both capsicums and saute 5-6 minutes, until soft.

Add chopped tomatoes cook 4-5 minutes until they start to boil, then using a spoon, make a space to crack an egg into. Repeat around the pan with all the eggs.

Crumble the fetta around the pan. Cover and cook for 5 minutes, or until the egg white has a glossy cooked appearance.

Remove from heat and allow to cool slightly, then sprinkle with dukkah, season with salt and pepper and serve as is or with a slice of rye or sourdough toast.