1 bottle (750 milliliters) of tomato passatta or uncooked tomato purée
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 large eggs
1/4 cup natural Greek yoghurt
1/4 cup fresh parsley and mint leaves
1/2 cup crumbles feta cheese
2 naan breads warmed and cut into quarters
Pre-heat your oven to 375 degrees.
Heat the olive oil in a large enameled cast iron skillet over medium heat.
Add in the onion and pepper. Allow to cook gently until the onions are translucent and the peppers have softened, about ten minutes. Add in the garlic and cook one to two minutes; stir in the turmeric, cumin and paprika, and allow to cook about two minutes to help develop the flavours.
Pour in tomatoes and season with salt and pepper. Allow the mixture to cook about ten minutes. Once the mixture has thickened make four spaces for the eggs.
Gently crack the eggs into the tomatoes. Transfer the skillet to the oven and bake until the eggs are cooked to your liking, or about eight to ten minutes.
Remove from the oven and garnish with dollops of Greek yoghurt, both the parsley and mint leaves and the feta cheese.