1 Red Onion
1 Red Bell Pepper
1 Green Bell Pepper
4 Garlic Cloves
800g Chopped Tomatoes
4 Large eggs
1 tsp Ground Cumin
0.5 tsp Cinnamon
2 tsp Hot Smoked Paprika
To Taste Salt & Pepper
Handful Coriander


Heat a medium (lidded) non stick pan over high heat and spray generously with a low fat cooking spray (fry light). Add the sliced onion and cooke for 2 minutes, then add the diced peppers and garlic and cook for a further 4 minutes. If the veg begin to stick, add a slash of water.

Stir in the cumin, cinnamon, paprika & a pinch of sea salt, stirring, for about 30 seconds, until the spices become fragrant. Add the tinned tomatoes, stir to combine and lower the heat. Simmer for 10-15 minutes until the sauce thickens slightly.

Make 4 small well in the tomato sauce for the eggs. Crack an egg into each well ad place a lid on top of the frying pan. Leave the eggs to cook for 5 minutes or until the whites are just set.

Crumble half fat feta over the surface and finish with a grind of pepper and chopped coriander. Serve from the pan.