1 small onion – diced
1 large garlic clove – crushed, or grated
1 TBSP coconut oil
¼ large fennel bulb – finely sliced (Oamaru Organics)
400g tin diced tomatoes
1 teaspoon smoked paprika
½ teaspoon dried chili flakes
½ teaspoon cracked black pepper
*2 TBSP feta cheese (*omit to make dairy free)
1 teaspoon chopped parsley
1 egg (Anne Robertson Free-Range Eggs)
2 TBSP feta cheese (*omit to make dairy free)
Fennel fronds (Oamaru Organics)
Pre heat the oven to 180 degrees.
Using a pan that can be transferred into the oven, heat oil on med-low heat and cook off the onion, garlic, fennel, and salt until they soften and start to go translucent.
Add in the tomatoes, paprika, chili flakes and pepper. Reduce until the tomatoes thicken slightly, approx. 5 minutes.
Stir through the parsley and feta.
Make a well in the tomatoes and crack the egg in.
Bake in the oven for 8 minutes or until the egg is cooked.
Top with crumbled feta and fennel fronds to serve.
*Dairy Free option