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Method
Step 1
Step 1 of 6
Heat oil in a skillet over medium-low.
Step 2 of 6
Add onion and bell pepper. Cook gently until very soft, about 20 minutes.
Step 3 of 6
Add garlic, cook till tender, 1-2 minutes; stir in cumin, paprika and cayenne, cook 1 minute.
Step 4 of 6
Pour in tomatoes and kale, season with salt and pepper; simmer until tomatoes have thickened, about 10 minutes.
Step 5 of 6
Taste and add more salt and pepper if needed.
Step 6 of 6
Stir in crumbled feta.
Step 2
Step 1 of 5
Gently crack eggs into skillet over tomatoes.
Step 2 of 5
Leave skillet on medium heat until eggs turn slightly white.
Step 3 of 5
Sprinkle with cilantro.
Step 4 of 5
Slice baguette and toast lightly to serve.
Step 5 of 5
Serve and dip with bread!
Ingredients
1 large yellow onion, halved & thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 tsp ground cumin
1 tsp sweet paprika
1/8 tsp ground cayenne
1 (800g) can whole plum tomatoes, with juice, coarsely chopped
2 cups kale, chopped
¼ tsp black pepper
1 ¼ cups feta, crumbled
4 eggs
Chopped cilantro, for serving
Baguette, for serving
