Method

• 1.
  Coarsely grate tomatoes into a bowl, discarding skins (the skins won’t go through the grater). Set aside.
• 2.
  Heat 1/3 cup (80ml) oil in a saucepan over medium-high heat. Add onion and garlic, and cook, stirring occasionally, for 6 minutes or until softened. Add tomato paste and cook, stirring, for 3 minutes or until darkened. Add grated tomato and 1/2 cup (125ml) water. Bring to the boil, reduce heat to low and cook for 30 minutes or until thickened. Cover to keep warm.

• 3.
  Heat remaining 1/3 cup (80ml) oil in a large non-stick frypan over mediumhigh heat. Working in batches, add flatbread and cook for 1-2 minutes each side or until toasted. Using tongs, transfer to paper towel to drain.
• 4.
  Reduce heat to low, add egg and cook, stirring constantly, for 2-3 minutes or until almost cooked. Remove from heat (the residual heat will continue cooking the eggs) and, working quickly, fold eggs through warm tomato mixture.
• 5.
  Scatter with feta and parsley, and serve immediately with crispy flatbread, broken into large pieces.