“This Mexican recipe is more well known as a brunch dish, but I also love it as a midweek supper. The tomatoes are stewed with the red peppers, garlic, chilli and gooey eggs and topped with peppery flat-leaf parsley and creamy feta cheese. You can also add spinach, chard, kale, grated courgette and olives. Serve with sourdough toasts for dipping and scooping.” Clodagh McKenna, author of Clodagh’s Weeknight Kitchen
Serves 4
2 tablespoons olive oil 1 onion, halved and thinly sliced
1 red pepper, cored, deseeded and thinly sliced
4 garlic cloves, crushed
2 teaspoons chilli flakes
2 x 400g (14oz) cans cherry tomatoes
1 tablespoon tomato purée
4 medium free-range eggs
80g (2¾oz) feta cheese
1 tablespoon freshly chopped flat-leaf parsley
Sea salt and freshly ground black pepper
4 slices of toasted sourdough bread, to serve
Place a large frying pan over a medium heat and add the oil. Then stir in the onion, red pepper, garlic and chilli flakes. Reduce the heat to low and cook for 5 minutes, stirring every minute or so.
Next, stir in the canned cherry tomatoes and tomato purée. Season with salt and pepper, stir well and cook for a further 5 minutes.
Use a spoon to make four small wells in the tomato sauce, then crack an egg into each well so they poach in the sauce.
Sprinkle over the feta and place a lid on top. Cook for 4–5 minutes, or for a longer or short time depending on how you like your eggs cooked.
Sprinkle the flat-leaf parsley on top, season with some more black pepper, if you wish, and serve with slices of sourdough toast for dipping.