2 SmartPoints per serving, 313 calories
|Calorie controlled cooking spray|
|1 large onion, sliced|
|1 red pepper, sliced|
|1 red chilli, deseeded and sliced|
|2 cloves garlic, finely chopped|
|1 1/2 tsp ground cumin|
|1 1/2 tsp smoked paprika|
|2 tbsp tomato puree|
|400g chopped tomatoes|
|2 tbsp roughly chopped parsley, plus extra for garnish|
|1-2 tsp red wine vinegar|
|4 large eggs|
|40g light feta cheese, crumbled|
Spray a non-stick frying pan with cooking spray and set over a medium heat, cook the onion and peppers for 5-10 minutes until the onion is translucent. Add the red chilli and garlic and cook for a few minutes more.
Add the spices and cook for a minute before adding the chopped tomatoes and puree. Fill the can with water and add this to the pan too. Cook for 10-15 minutes or until the mixture has reduced to a thick saucy consistency, then reduce the heat to low.
Add the parsley and red wine vinegar, to taste, brightening the sauce a little. Make four wells in the sauce and crack an egg into each one. Place a lid on the pan and cook the eggs for about 6-7 minutes or until the whites have just set. Remove and serve immediately, sprinkling with a little extra parsley and feta.