3 tbsp extra-virgin olive oil
1 large onion, halved and thinly sliced
400ml Barker's Professional Sriracha Red Tomato Hot & Spicy Sauce
375ml chopped tomatoes in puree
1 tsp ground cumin
1 tsp sweet paprika
1/8 tsp cayenne pepper, or to taste
140g Mainland Creamy Feta cheese, crumbled
6 large eggs
Anchor Greek Yoghurt
Heat oven to 190°C.
Heat oil in a large skillet over medium-low heat. Add onion and garlic and saute until very soft.
Add Barker's Professional Sriracha Red Tomato Hot & Spicy Sauce, chopped tomatoes and seasoning. Simmer until thickened.
Stir in crumbled feta.
Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7-10 minutes.
Stir some coriander into the yoghurt and sprinkle some on top of the eggs and serve.
Recipe kindly provided by Anchor Food Professionals