Ingredients a splash of olive oil
1 large brown onion, diced
3 cloves of garlic, minced
1 red chili, sliced finely
1Tbs hot paprika
2 tins crushed tomato
fetta cheese to garnish
In a large skillet over a medium heat, heat oil and add onion, garlic and chilli. Cook until onion is transparent then add paprika. Cook for a further two minutes, stirring to coat the onion in the spice.
Pour in the tinned tomato and stir. Reduce heat and simmer until sauce has reduced by a third.
Gently crack eggs over the sauce. Space them evenly so they cook separately and don't stick to one another.
Cover and cook gently for five minutes or until eggs are cooked but the yolk is still runny.