Make this sauce -
1 diced onion
1/2 diced capsicum
1 can cherry tomatoes
1/2 cup tomato passata
2 tbs salted capers, rinsed
3 shakes tabasco sauce or a few slices fresh chilli
12 pitted olives
1/2 tsp smoked paprika
sea salt, black pepper
4 big free range eggs
marinated fetta cheese
In a cast iron fry pan fry onion and capsicum in olive oil.
Add tomatoes, capers and olives and cook into a nice sauce -
about 15 minutes.
While sauce is bubbling, drop the eggs in to poach and spoon the
sauce over them a bit. Reduce the heat, and put a lid on the pan.
Toast some sourdough bread, and pour some oil onto it
or some of the marinade from the fetta.
Check the eggs - don't overcook them. After about 6 minutes
of poaching, spoon them onto the toast, and cover them with
some of the hot sauce.
Sprinkle the fetta over, grind some black pepper and serve.
(If you want your eggs to be cooked hard, you can put the
whole pan into the oven for a bit, or under the grill.)
This serves 2 people very happily!