- 1 brown onion, finely chopped
- 1 tbsp vegetable oil for frying
- 100g chorizo, chopped into pieces
- 2 tsp cumin, freshly ground
- 2 tsp paprika
- 1 tsp sumac
- 1 tbsp crushed garlic (around 3 cloves, freshly crushed)
- 1 tbsp tomato paste
- 1 tin chopped tomatoes
- 10 drops stevia (equivalent to 2 tsp of your choice of sweetener)
- 1 tbsp lemon juice
- Sprinkling of chilli
- 4 eggs
- 70g feta cheese
- Handful of fresh parsley, chopped, for serving
- Natural yoghurt for accompaniment
- Preheat oven to 200C/390F bake setting. In a skillet suitable for your stove-top and oven, fry the onion over medium heat in the vegetable oil for around 2 minutes, stirring frequently so it softens but doesn’t catch and burn. Add the cumin, paprika and sumac and fry for a minute or two to allow the spices to become fragrant. Add the garlic and chorizo and continue to cook for a further 2 minutes so the oil from the chorizo is starting to turn the entire base of the dish is being infused with its delicious flavour. Finally add the tomato paste and chopped tomatoes before turning the heat down to low and leaving the mixture to simmer and reduce for 10-15 minutes.
- At this point, add the stevia/sweetener, lemon juice and sprinkling of chilli. Taste the base mixture and add salt and pepper accordingly – chorizo can be very salty of its own accord.
- Break the egg into a small mug or jug, then make a small well in one of the corners of the skillet in the tomato sauce. Pour the egg straight into the well and repeat with the remaining three eggs in each corner. Crumble the feta cheese on top before transferring to the oven.
- Bake the eggs for 10-15 minutes until the whites are looking cooked through. Remove from the oven, sprinkle with fresh parsely and serve on their own or on top of toast with some yoghurt to balance the spice out beautifully.