Prep time: 20 mins
Cook time: 15 mins
Serves 4 – 6
WHAT YOU NEED
Greek extra virgin olive oil
1 onion, finely chopped
1/2 tbsp tomato paste
1 tsp smoked paprika
1 x 400g/ 14 oz can diced tomatoes
salt
pepper
4-6 whole eggs (1 per person)
Handful or fresh basil leaves
1 tub of Aphrodite Galotyri
WHAT YOU DO
Preheat oven to 200C (390F)/180C (350F) fan forced.
In an oven-proof fry pan, heat 1 tbsp of oil and sauté the onion.
When soft, increase heat to slightly caramelize the onions. Add
the tomato paste and paprika and cook gently for 1 minute,
until it begins to smell toasty.
Add canned tomatoes and bring to a simmer. Cook for about
10 minutes until the sauce begins to thicken. Season to taste.
Carefully break the eggs into the sauce and cook until bubbles
appear round the edges. Transfer pan to the oven for 4–5
minutes until tops of the eggs are set and the yolks still runny.
Scatter torn basil and a spoonful of Galotyri over the top.
Serve with good rustic bread.
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