Mother's Day Middle Eastern Style Eggs

SERVES 2 for a hearty serve, or 4 for a lighter meal

Ingredients:

2 tablespoons olive oil
1 large onion, thinly sliced
1 large red pepper, thinly sliced
3 cloves, crushed (I must admit I use a lot more than that)
1-2 teaspoons smoked paprika
1-2 teaspoons ground cumin
1x 400g canned cherry tomatoes
4 egg
60-80g feta, crumbled
Coriander to garnish

Other items you can add:

1x can butter beans
1 or 2 chorizo sausages, 1cm slices (I know traditionally not Middle Eastern due to the Pork, but I'm making it my own!).

Method:

1. On the stove top, in a medium cast iron pan (or similar) heat the olive oil.
2. If using, fry the chorizo until lightly golden.
3. Cook onions until translucent.
4. Add red peppers and cook for another 2 minutes.
5. Add garlic, spices, salt and pepper and cook for another 2 minutes, ensuring the garlic doesn't catch.
6. Add tomatoes, juice and 2 tablespoons of waterand bring to a simmer for about 2 minutes.
7. Make 4 small wells into the mixture and crack an egg into each.
8. Top with the crumbled feta.
9. Add a lid and cook until the eggs have set to your liking (4-6 minutes).
10. Garnish with coriander and serve with warm crusty bread, and enjoy.