1Bunchsmall bunch of flat-leaf parsleystems and leaves separated, finely chopped
4eggs
400gchopped tomatoes 1 can, or fresh equivalent
200g7oz feta, cut into cubes (optional)
Sea salt and freshly ground black pepper
TO SERVE
Chilli flakes
Instructions
Finely chopped flat-leaf parsley, mint or coriander (cilantro), or a combination of all three
Toast or flatbreads
Heat the olive oil in your pressure cooker and add the red onions and peppers. Sauté on a high heat for a couple of minutes just to get them started, then stir in the garlic, spices, parsley stems and tomatoes. Season with salt and pepper and add 100ml (31⁄2fl oz) water.
Close the lid and bring up to pressure. Cook for 3 minutes, then fast release. Make 4 wells in the sauce and add an egg to each, then drop in the cubes of feta, if using. Close the lid and bring up to high pressure again, then remove from the heat and leave for 30 seconds.
Fast release the remaining pressure. Sprinkle with parsley, mint or coriander (cilantro) and serve immediately with chilli flakes and toast or flatbreads, if you like.
Notes
Modern Pressure Cooking By Catherine PhippsPhotography by Andrew Hayes-WatkinsRecipe Credit: Modern Pressure Cooking by Catherine Phipps (£26, Quadrille) www.hardiegrant.com
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