90g olive oil
300g onion, thinly sliced
250g red pepper, deseeded & thinly sliced
30g red chilli, deseeded & chopped
14g garlic, peeled & sliced
1kg tinned chopped tomatoes
Chopped parsley, chopped black olives & crumbled feta to garnish
1. Heat the olive oil in a large frying pan. Add the onion, red pepper & chilli, sauté for around 5 minutes before adding the garlic and continue sautéing for 1 minute.
2. Add the Street Food Chef Chermoula Seasoning, cooking out the spices before adding the tinned chopped tomatoes. Bring to the boil then reduce to a simmer and cook for 10 minutes.
3. Season to taste. Then press 10 holes in the reduced sauce. Crack the eggs in the holes, cover and steam the eggs for around 10 minutes.
4. Garnish with the parsley, olives & feta. Now serve.