For British Egg Week (8-14 October 2018)


  • 3 tbsp extra-virgin olive oil
  • 1 large onion halved and thinly sliced
  • 1 large red bell pepper seeded and thinly sliced
  • 3 garlic cloves thinly sliced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • ⅛ tsp cayenne, or to taste
  • 400g tin whole plum tomatoes with juices, coarsely chopped
  • ¾ tsp salt, more as needed
  • ¼ tsp black pepper, more as needed
  • 125g feta cheese, crumbled
  • 6 large eggs
  • Chopped coriander to garnish


  • Heat oven to 375 degrees.
  • Heat oil in a large frying pan over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
  • Gently crack eggs over tomatoes. Season with salt and pepper. Transfer the frying pan to oven and bake until eggs are just set, 7 to 10 minutes.
  • Sprinkle with chopped coriander and serve with warmed pita bread.