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One Pot Eggs with Feta & Peppers
A one pot dinner made to feed hungry and tired souls midweek after work.
Servings: 2
: 268 kcal
Author: Just Jo
  • 4 eggs
  • 1 x 400g canned tomatoes
  • 1-2 roasted red peppers from a jar chopped
  • 1 large clove of garlic minced
  • 1 small red onion chopped
  • 8-10 cubes of feta about 1 cm cubed each
  • 2 tsp oil olive or oil from marinaded feta, if using
  • 1 tbsp fresh parsley chopped
  1. Heat the oven to 180˚C.
  2. Heat the oil in one large frying pan on medium high (about 26-28cm in diameter is about right but I often do this in two individual pans which are about 18 cm each as I love serving me and Hungry Hubby a little pan each). Make sure your pan has an oven proof handle.
  3. Add the onions and cook until they start to soften and colour around the edges - at this point, add in the garlic. Cook for a minute until it releases it's aroma.
  4. Add the canned tomatoes and if necessary, a splash of water if there doesn't look enough sauce.
  5. Cook for a couple of minutes until the sauce starts to thicken, at which point add in the peppers and parsley.
  6. Make 4 wells in the sauce with the back of a spoon and crack the eggs in, season the tops well and drop in the chunks of feta around the eggs.
  7. Place the whole pan in the oven for 5-7 minutes until the whites are set and the yolks are no longer oozy. (Of course, you can cook them for longer or less time depending on your preference for eggs.)
  8. Serve with plenty of bread and butter to mop up the rich sauce, being careful of the hot pan if not transferring to plates or bowls to eat.