2 tablespoons olive oil
2 teaspoons of Hello tomato paste
1 onion, thinly sliced
1 large red pepper, cut into 0.5cm dice 2 cups / 300 g in total)
1/4 cup of Hello pepper puree.
4 cloves garlic, finely chopped.
1 teaspoon ground cumin.
5 large, very ripe tomatoes, chopped (5 cups / 800 g in total); canned are also fine.
4 large free-range eggs, plus 4 egg yolks.
1/2 cup / 120 g labneh or thick yogurt.
In a large skillet (with lid) heat olive oil over medium heat.
Place chopped pepper and onions in skillet and cook until onions are soft and translucent, about eight minutes.
Add garlic, Hello Paste, Hello Pepper puree and spices; cook an additional two to three minutes, and then add in tomatoes.
Cook for 15-18 minutes, until slightly thickened.
Gently crack the eggs over the surface of the sauce, spacing them out around the pan. Reduce heat to low and cover pan.
Cook 6-9 minutes; it will be about six minutes for runny yolks and nine for harder ones.
Add the cheeses and parsley to the pan and cover again for just a minute to allow the feta to start to melt. Serve from the pot with fresh, warm pitas.