Serves 2 – 3 people

Trim the peppers and cut into 2cm dice. Peel and finely chop the onion.

Heat the olive oil in a large frying pan and fry the peppers and the onions with a pinch of salt for 8 minutes until soft.

Meanwhile, peel and crush the garlic cloves. After 8 minutes, add the garlic, cumin, chili, paprika powder and harissa to the peppers and fry for another minute.

Add the tomatoes, sugar, ¾ tsp of salt and a good cracking of black pepper and cook for 10 minutes until the sauce starts to thicken.

Make 4-6 little dips in the sauce and break the eggs into the dips. Crumble the feta over the sauce. Cover the pan with a lid and cook for 5 minutes.

Uncover, sprinkle with coriander and serve with pitas or crusty bread.

*the tomato base is a generous portion for 2 or enough for 3 people. Use 2 eggs per person.