100ml extra virgin olive oil
1 red onion, finely chopped
2 garlic cloves, minced
1 red pepper, diced
1 tbsp smoked paprika
½ tbsp dried chilli flakes
1½ tbsp hot red pepper paste (biber salcasi), or tomato paste
400g tinned tomatoes (best quality such as San Marzano)
1 tbsp honey
small handful of basil leaves, ripped
1 spring onion, green parts only, finely sliced
extra virgin olive oil
80g feta, crumbled
100g tahina sauce
bread, warmed on the grill
- Warm 50ml of olive oil in a cast-iron or heavy-based wide pan and sweat the onion over medium heat until translucent but not coloured.
- Add the garlic and continue to cook for a few minutes, before folding through the red pepper. Cook until the pepper has softened, then season with the paprika and chilli flakes.
- Stir through the red pepper paste and fry for a minute or so, before adding the water to loosen the paste to a thickened sauce-like consistency.
- Fold the tinned tomatoes through the sauce, season with salt and black pepper, and add the honey for some sweetness to cut through the acidity of the tomatoes.
- Stir well and pour the remaining oil into the sauce to give a glossy finish.
- Turn the heat down to low and let the sauces simmer 45 minutes to an hour, to reduce and intensify in flavour, during which time the excess surface oil will take on a glorious deep-red colour and become infused with the flavours of all the ingredients in the pan.
- Make 4–6 wells in the sauce and gently crack the eggs in one by one, being careful not to break the yolk.
- Season each egg yolk with salt and pepper, cover the pan, and cook for 3–5 minutes over medium heat, during which time the trapped steam generated should cook the egg whites through, leaving the yolks still runny.
- When the eggs are cooked through, remove the pan and garnish with basil leaves, spring onion greens, a drizzle of extra virgin olive oil (it’s difficult to have too much) and the crumbled feta. Serve immediately with tahini aioli and warm bread