METHOD

• 1. Heat the oil in a large frying pan. Add the onion and greens and sauté over a medium heat until softened. Add the chilli and garlic and season with salt and paprika. Fry for another 10 mins.
• 2. Pour in the tinned tomatoes and bring to a simmer. Cook over a low heat until the sauce thickens.
• 3. Make 4 ‘holes’ in the sauce. Crack the eggs into the holes and cover the pan with a lid or tin foil. Cook over a low heat until the whites are set and the yolks are runny.
• 3. Crumble the feta over the top and serve with warm crusty bread.