Heat a large frying pan over a low-medium heat. Add the olive oil, then the onion and garlic, sauté until fragrant.
Next, make a small well in the center of the pan, add tomato paste and cook for a few minutes – you’ll notice the color will darken slightly. Once this happens, combine all the ingredients. Add diced tomatoes, stir and cook for a few more minutes before adding the water. Reduce heat to a simmer, pop on a lid leaving slightly ajar and simmer for approximately 5 minutes.
Add a good crack of salt and pepper, along with your spices and freshly chopped parsley. Reduce heat to low, mix until combined. Replace the lid and continue simmering for a further 5 minutes. If you notice the consistency of your sauce has become quite thick, slowly add some warm water.
Using the back of a spoon make a well in each quarter of the pan. Carefully crack an egg into each well, replace lid and cook until the eggs are to your liking.
Once eggs are ready, remove from the heat. Top with crumbled Danish feta and fresh parsley.
Serve with or on top of your toasted bread.
Note: if you switch out the eggs for cannellini beans, you’ll have delicious, healthy homemade baked beans!
