by Sushmita thadhani

🍳 Serving – Serves 1 person

📝 Ingredients

  • 1 teaspoon extra virgin olive oil
  • 1 tbsp large onion sliced
  • 1 red bell peppers sliced
  •  2 cloves garlic minced
  • 1(10-oz) cans crushed tomatoes (10 oz =283 gms)
  • 1(5 oz) can diced tomatoes (5-oz =141 gms)
  • 1 tbsp Harissa (optional) (paste made with chilli peppers,tomatoes and other spices)
  • 1 tbsp paprika ( a red powder made from sweet red pepper)
  • 1/2 tsp coriander
  • 1/2 tsp red pepper flakes
  • kosher Salt
  • Freshly dround black pepper
  •  2 whole eggs
  • 25 gramscrumbled feta (Cheese)
  • Freshly chopped parsley for garnish
  • Sliced bread for serving
  • Preheat oven to 375 degree.In a large skillet over medium heat,heat oil.Add onions
    and cook until caramalized,20 minutes.Add bell peppers and cook until soft ,5 minutes

    then add garlic and cook until fragrant,1 minute more.Pour in tomatoes,harissa and spices

    and season with salt and pepper.Let simmer to thicken slightly, 10 minutes
  • Transfer sauce to a 9-x-13 baking pan.Make 2 wells in sauce then crack egg into each well
    Season eggs with salt and pepper.Cover with aluminium foil and bake until eggs whites are
    just set,12 to 15 minutes
  • Top with feta and garnish with parsley.Serve warm with breadand cook stirring until warmed through about 2 minutes. Stir in the scallions,season with salt Serve the chicken with rice and Katsu sauce.

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