Recipe Serves: 4


3 tablespoons olive oil

1 large onion, halved and thinly sliced

1 fennel bulb, halved, core removed and thinly sliced

2 teaspoons ground cumin

4 cloves garlic, crushed or finely chopped

1 or 2 red large chillies, finely sliced

2 peppers (1 red and 1 green preferably), stalk and seeds removed and sliced into strips

2 400g tins chopped tomatoes

4 tablespoons Mrs Bridges Red Pepper & Garlic Salsa, plus extra to garnish

6 large eggs

75g feta, crumbled
20g parsley, roughly chopped

Salt and black pepper


Follow The Recipe

Heat a large (30cm), wide frying pan or shallow casserole dish with a lid over a medium heat. Once hot add the olive oil and then the sliced onions and fennel with a generous pinch of salt. Fry the onions and fennel over a medium heat, stirring often, for 7 minutes until they are just starting to soften. Then add the ground cumin and fry for another minute. Add in the garlic, chillies, fennel and peppers to the pan. Cook over a medium heat for another 10 minutes.

Add the tinned tomatoes and Mrs Bridges Red Pepper & Garlic Salsa with a generous pinch of salt and a good grind of black pepper. Bring to the boil and then turn the heat down to medium-low and simmer for 20 minutes, stirring occasionally, until the mixture is thick. Taste and add more seasoning if you think it’s needed.

Using a wooden spoon make an indent in the thick sauce and crack an egg into the space you have created. Repeat five more times with the other eggs. Put the lid on the pan and cook for 6-10 minutes or until the eggs are done to your liking.

Sprinkle over the feta and parsley and add dollops of Mrs Bridges Red Pepper & Garlic Salsa. Serve immediately with toasted sourdough or warm flatbreads.

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