In a wide skillet or cast iron pan, heat the oil over medium high heat.
Add the onions and the garlic and cook for 5 minutes, until soft and wilted. Add the chile pepper, the salt, pepper, and spices. Cook for a minute, stirring constantly.
Add the tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, and cook for 15 minutes, or until the sauce has thickened somewhat.
Turn off the heat and press the cubes of feta into the tomato sauce.
With the back of a spoon, make 6 indentations in the sauce. Crack an egg into each indentation, then drag a spatula gently through the egg whites so it mingles a bit with the tomato sauce, being careful not to break the yolks.
Turn the heat back on so the sauce is at a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time. Cover, and cook 2 to 3 minutes, until the eggs are cooked to your liking — I like mine runny!
source: ontarioculinary.com
Ingredients
Directions
In a wide skillet or cast iron pan, heat the oil over medium high heat.
Add the onions and the garlic and cook for 5 minutes, until soft and wilted. Add the chile pepper, the salt, pepper, and spices. Cook for a minute, stirring constantly.
Add the tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, and cook for 15 minutes, or until the sauce has thickened somewhat.
Turn off the heat and press the cubes of feta into the tomato sauce.
With the back of a spoon, make 6 indentations in the sauce. Crack an egg into each indentation, then drag a spatula gently through the egg whites so it mingles a bit with the tomato sauce, being careful not to break the yolks.
Turn the heat back on so the sauce is at a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time. Cover, and cook 2 to 3 minutes, until the eggs are cooked to your liking — I like mine runny!
source: ontarioculinary.com
