Delicious and savoury - these squares are a great vehicle for leftovers of any kind!
Preheat oven to 220C.
In a roasting tray, roast the onions, spices and herbs for 20 minutes or until the onions are soft and cooked through.
On a clean, lightly floured bench, remove the pastry from its pack and cut out four 15cm by 15cm squares. Prick all over with a fork and gently score a border around each (approximately 1 cm wide).
Place the squares, on a baking tray lined with baking paper, with plenty of space between them. Spoon approximately 2 tablespoons of Ajvar into each square and top with the roasted onion mixture.
Crumble the feta evenly over the four squares.
Place in the oven for 10-12 minutes or until well browned at the edges.
Just before the squares are ready, fry 4 eggs in a fry pan and lay one egg on top of each of the squares.
To serve sprinkle with salt and freshly cracked pepper, drizzle with olive oil and scatter over some fresh Italian parsley.
2 Red Onion peeled and sliced
1 teaspoon ground cumin seeds
1 teaspoon Farro whole cumin seeds
1 teaspoon Farro whole fennel seeds
4 sprigs fresh thyme stalks discarded
250 grams Paneton puff pastry
8 tablespoons Don Pepino Ajvar
4 free-range eggs
Salt and Pepper to taste
Olivo extra virgin olive oil to drizzle
Italian parsley as garnish
200 grams classic feta