Turkish Eggs with Hummus and Feta

Ingredients:

 

Smokey tomato sauce:

2 tablespoons olive oil

2 cloves garlic, finely chopped

1 teaspoon cumin, finely ground

2 teaspoons smoked paprika

1 teaspoon chilli flakes, finely ground

2 tablespoons tomato paste

1 400g tin crushed tomatoes

1 teaspoon sugar

¼ cup water

4 free range eggs

 

To serve:

50g crumbed feta

Hummus

Fresh tomatoes

Parsley or coriander to garnish

Pita bread, naan or ciabatta

 

Method:

  1. Heat the oil in a non-stick frying pan on a medium heat, and briefly fry the garlic.
  2. Add the cumin and paprika and fry for another 30 seconds.
  3. Stir in the tomato paste, chilli flakes, tinned tomatoes, sugar and water and simmer for 4-5 minutes until the sauce has thickened.
  4. Season to taste with salt and pepper.
  5. Carefully crack the eggs into the simmering sauce, cover with a lid and steam until the eggs are set but the yolks are still runny, or until the eggs are cooked to your preference.
  6. Crumble the feta over the eggs and sauce, garnish with chopped parsley or coriander, and serve with hummus, fresh tomato and bread.