Eggs in pepper and tomato stew with pita

Ingredients

For 1 serving

• Eggs2
• Bell peppers200 g
• Canned peeled tomatoes150 g
• Onion50 g
• Cumin1 pinch
• Paprika1 teaspoon
• Feta20 g
• Parsley5 g
• Whole wheat pita1
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: July – October

Method

1. Thinly slice the onion; wash the peppers, remove the seeds and pith and cut them into 1 cm strips.
2. Heat the oil in a frying pan with a lid over medium heat, add the onion and peppers with a pinch of salt and stew, covered, for 10 minutes, stirring now and then, until soft.
3. Add the cumin and paprika and toast for 30 seconds, until fragrant; add the crushed peeled tomatoes and cook uncovered for 10 minutes, until the sauce is thick.
4. Make hollows in the sauce with a spoon, crack the eggs into them, salt lightly, cover and cook over low heat for 6 minutes, until the whites are set and the yolks still soft.
5. Meanwhile warm the pitta in a dry pan for 30 seconds per side. Finish the eggs with crumbled feta and chopped parsley and serve with the warm wholemeal pitta.