Every year my sister invites me to celebrate her birthday at her gorgeous house in Paxos. It’s the most picturesque island with quiet coves, sleepy villages and incredible fresh produce. Every morning, we have a feast on the terrace overlooking the crystal clear sea. I always end up cooking these easy eggs, pepped up with chilli and feta. They are so delicious; the salty cheese bringing them to life.
- Heat the butter in a large non-stick frying pan over a medium heat. Add the onion and cook, stirring occasionally, for 6-8 minutes until soft.
- Chuck the garlic, chilli and tomatoes into the pan and season well with salt and pepper. Cook, stirring occasionally, for 5-6 minutes until the tomatoes start to break down.
- Meanwhile, crack the eggs into a bowl, season well and whisk together. Pour into the pan and cook, stirring regularly, for 3-4 minutes until nearly scrambled, but still a little under cooked. Crumble in the feta, mix well and cook for 30 seconds or until the eggs are just starting to set into scrambled eggs. Garnish with the parsley and serve immediately with sour dough.
1 onion, finely chopped
1 clove garlic, sliced
½ red chilli, sliced
2 tomatoes, finely chopped
8 free range eggs
A small handful of finely chopped parsley leaves
Toasted sourdough to serve
Sea salt and freshly ground black pepper