Jaz Maz

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