|1||red bell pepper|
|1||yellow bell pepper|
|1 tsp||spicy paprika|
|1 tsp||cumin (ground)|
|800 g||canned tomatoes (whole, peeled)|
|50 ml||vegetable broth|
|1 tbsp||Worcestershire sauce|
|vegetable oil for frying|
|parsley for serving|
Finely dice onion, garlic, ginger, and chili. Cut bell peppers into thin strips. Dice tomatoes.
Heat some vegetable oil in a frying pan over medium heat. Add onion, garlic, chili, and bell pepper, and sauté until soft, approx. 6 - 8 min. Then add ginger, spicy paprika, and cumin and cook for another 2 min.
Add fresh tomatoes and canned tomatoes to the pan and lightly crush them with the cooking spoon.
Preheat oven to 190°C/375°F. Add vegetable broth and cook over medium heat, stirring occasionally, for approx. 20 min. Stir in Worcestershire sauce and season with salt and pepper.
Crack eggs into pan. Then crumble feta on top. Transfer to oven and bake at 190°C/375°F for approx. 7 - 10 min. until eggs have set. Remove from oven and garnish with fresh parsley to serve.