This dish is so versatile. During the week it’s the perfect dinner and on the weekend it serves up as a great brunch.


Difficulty: Easy

Time: 20 min. preparation time, 10 min. baking time

Nutrition: Calories ca 215 / Protein 14g / Carbohydr. 14g / Fat 10g

Ingredients (4 servings)

1 clovegarlic
1 sliceginger
1bell pepper (red)
1bell pepper (yellow)
5tomatoes (medium)
1 tspspicy paprika
1 tspcumin (ground)
800 gcanned tomatoes (whole, peeled)
50 mlvegetable broth
1 tbspWorcestershire sauce
50 gfeta
vegetable oil for frying
parsley for serving


oven, cooking spoon, ovenproof frying pan, cutting board, knife

Wine Tip

A young, light, and refreshing wine with subtle aromatics, the Welschriesling is the right complement for a light vegetable dish.

Step 1


Finely dice onion, garlic, ginger, and chili. Cut bell peppers into thin strips. Dice tomatoes.

cutting board, knife

1 onion / 1 clove garlic / 1 slice ginger / 1 chili / 1 bell pepper (red) / 1 bell pepper (red) / 5 tomatoes

Step 2


Heat some vegetable oil in a frying pan over medium heat. Add onion, garlic, chili, and bell pepper, and sauté until soft, approx. 6 – 8 min. Then add ginger, spicy paprika, and cumin and cook for another 2 min.

cooking spoon, ovenproof frying pan

1 tsp spicy paprika / 1 tsp cumin / vegetable oil for frying

Step 3


Add fresh tomatoes and canned tomatoes to the pan and lightly crush them with the cooking spoon.

800 g canned tomatoes

Step 4


Preheat oven to 190°C/375°F. Add vegetable broth and cook over medium heat, stirring occasionally, for approx. 20 min. Stir in Worcestershire sauce and season with salt and pepper.


50 ml vegetable broth / 1 tbsp Worcestershire sauce / salt / pepper

Step 5


Crack eggs into pan. Then crumble feta on top. Transfer to oven and bake at 190°C/375°F for approx. 7 – 10 min. until eggs have set. Remove from oven and garnish with fresh parsley to serve.

4 eggs / 50 g feta / parsley for serving