Serves:

4

Description:

Ingredients:

• 1 small white onion
• 1 small green pepper
• 1 long green mild chilli
• 15 small spinach leaves
• 6 tomatoes
• 30g butter
• Salt
• Small handful of flat leaf parsley
• 1 teaspoon paprika
• 4 small eggs
• Sprinkle red chilli flakes
• Sprinkle mint
• 45g feta cheese

Method:

1. Finely chop the onion
2. De-seed the peppers and chillies and cut into long thin strips
3. Finely chop the parsley · Wash and dry spinach leaves
4. Cut each tomatoes into 3-4 thick slices
5. Melt the butter in a deep frying pan and add the onion and pepper and sauté for 10 minutes
6. When the peppers and onion are cooked add the tomatoes with a generous tablespoon of chopped parsley and a small pinch salt
7. Cook for about 10 minutes or so until the tomatoes have broken down a bit and you have a thick mixture that covers the pan
8. Stir in the spinach leaves
9. Weigh out feta cheese, crumble into little bits and keep until needed
10. Make four small holes in the tomato mixture and crack an egg into each hole, cover with a lid or tin foil and leave for 3 minutes or until the whites are set and the yolks are soft but still runny
11. Sprinkle with paprika, chilli flakes, feta cheese and fresh mint
12. Serve in the pan on the table
13. Make sure to put something under the pan so the table doesn’t burn
14. Scoop an egg with some of the sauce onto your plate and eat with toast or warmed pita bread.

Recipe by: Stephanie Alexander

Website: www.kitchengardenfoundation.org.au