Ingredients

• 1 tablespoon olive oil
• 1 clove garlic
• 1/2 onion
• 1 tablespoon butter
• 1 can chopped tomatoes
• 2-3 eggs
• approximately 1/3 teaspoon hot paprika
• 80 g feta cheese

For serving

• bread
• hummus
• optional, for example, chili flakes, nigella seeds, green olives

Preparation

1. In a skillet with olive oil, sauté diced onion. Add minced garlic and cook together for a moment.
2. Add butter and tomatoes with their liquid (if the tomatoes are whole, you can chop them), season with salt, pepper, and paprika, stir, and cook for approximately 7 minutes on a higher heat until the tomatoes reduce.
3. Crack eggs and cook without a lid until the whites are set but the yolks are still soft or runny (as you like), for approximately 3-4 minutes. You can also partially cover the skillet with a lid to help the eggs cook faster. Sprinkle with chopped feta.
4. Serve with bread spread with hummus and optionally sprinkled with chili or nigella seeds or chopped green olives.