Updated: Apr 16, 2020
This is such a yummy dish, we ended up having it for dinner cause I wanted something quick and easy.
There are many names for this, but this is my version :)
1 chopped red onion
½ red pepper/capsicum or 1 whole one if its small
2 cloves of crushed garlic
1 teaspoon origanum
1 tablespoon of balsamic vinegar
½ red/green chilly (optional)
1 teaspoon of sugar (optional)
1 tin of chopped tomatoes
In a large frying pan: (if you have one or you can use a small frying pan just reduce number of eggs)
Add chopped red onion and fry in a bit of olive oil on a low heat.
After about 10 minutes, add chopped garlic.
Keep stirring so it doesn't burn.
Add red peppers/capsicum, chilly and balsamic vinegar.
Once soft add the tin of tomatoes. Stir everything together. Add 1/2 teaspoon salt and 1/4 teaspoon black crushed pepper. If the tomato chutney is too thick add a little water. Make little pockets in the pan and break the eggs in it. I managed to fit 5 eggs in my frying pan.
Cover the pan and cook until the eggs are to your liking on a low heat.
Try not to cook for more than 7 minutes, or the eggs become over cooked as I have learnt a few times :).
Once cooked add chopped parsley and feta cheese. Enjoy with a few slices of toast bread.