Shakshuka

Directions

1. In a medium saute pan heat the olive oil.
2. Add the onion and saute for 5 minutes on a low heat until golden.
3. Add the garlic and the pepper. I only used half the pepper as I don't like it too hot - let your preference be your guide.
4. Add the chopped parsley and cumin, saute for a further few minutes until the onion is beginning to caramelize. Don't burn the garlic!
5. Pour in the tomato sauce, bring to the boil and turn down to a simmer.
6. Simmer away for a few minutes.
7. Crack the eggs into a small dish or bowl, make a little well for it in the tomato sauce and slip it in. Add the other eggs, cover and let the eggs poach in the sauce. This won't take long - around 3-5 minutes.
8. While the eggs cook, warm your pita bread.
9. Take the pan off the heat, sprinkle with as much feta cheese as you wish and top with more chopped parsley.
10. Serve with the warmed pita bread and green salad for a killer lunch or easy supper.