Bart's Recipes
Chop the onion and cut the red bell pepper into small cubes. Roughly chop the fresh parsley and open the can of peeled tomatoes. Have the cumin, turmeric, and cayenne pepper within reach.
Place a large skillet over medium heat and sauté the chopped onion and bell pepper cubes together with the teaspoon of cumin, the teaspoon of turmeric, and the half teaspoon of cayenne pepper. Cook everything gently until the vegetables are completely soft. Then add the peeled tomatoes. Break up the tomatoes slightly with a spatula and let the sauce simmer gently for ten minutes.
Using the back of a spoon, make two wells in the thickened tomato sauce. Crack the two free-range eggs and carefully slide one egg into each well. Cover the pan and let the eggs cook on low heat for five to eight minutes.
Remove the pan from the heat once the egg white has set and the yolks still have the desired softness. Crumble the organic feta over the sauce and eggs. Sprinkle everything with the fresh parsley and serve the pan directly at the table.
