Fresh parsely (1/4 cup)
Feta (1 cup)
Tomato paste (2 tsp)
Vegetable oil (1/4 cup)
Garlic (6 cloves)
Salt (2 tsp)
Paprika (1 tsp)
Tomatoes (2 lb)
Cut tomatoes in quarters.
Cut feta into cubes.
Roughly dice the garlic.
Place the tomatoes, garlic, salt, paprika, tomato paste, and vegetable oil in a small saucepan.
Bring to a simmer and cook, uncovered, over low heat until thick (about 30m), stirring occasionally.
Ladle the tomato sauce into a greased 12″ frying pan.
Bring to a simmer.
Break the eggs over the tomatoes.
Gently break the yolks with a fork.
Sprinkle feta and parsely on top.
Cover and continue to cook for about 3 to 4 minutes, until the eggs are set.