1 medium size red bell pepper
1 medium size yellow bell pepper
1 large onion (or few small shallots)
2 gloves of garlic
1 small chili pepper (optional)
1 tin of tomatoes
1/2 tsp of ground cumin
1 chicken stock cube (or glass of fresh chicken stock if available)
100 g of feta
Pour a little bit of olive oil into the large skillet and add thinly sliced onion. Fry until transparent and add diced bell peppers and chili, cook for another 2-3 minutes. Than add zucchini sliced to the half-round chunks and fry for few more minutes. When it starts to come together add the minced garlic, chicken stock, tomatoes and a bit of water – cook for 10-15 minutes on a medium-low heat.
While the base is ready, season it with some salt, pepper and cumin, make 4 holes, and bit the eggs in. Continue cooking until the egg whites are firm and completely cooked, but yolk is still soft and silky. Take off the heat and top it with cubed feta cheese and some freshly chopped parsley.