Heat the oven to 180°C / 350°F / Gas 4. In a large, ovenproof frying pan, heat the oil, then gently cook the capsicum and red onion until softened. This should take around 5 minutes.

Add the tomato paste, cumin, paprika, chilli and garlic to the pan, and cook, stirring, for another 2 minutes. Pour the tomatoes into the pan along with half a tin of water. Stir in the sugar and salt. Roughly chop half of the coriander then add to the pan. Bring to a simmer and cook, stirring occasionally for 10 minutes, until the sauce has thickened. Remove from the heat, taste and add salt as necessary.

Use the back of a spoon to create a small well in the mixture. Crack one egg into the well, then use a spoon to bring back any runaway egg white. Repeat with all the remaining eggs, then transfer to the oven. Cook for 10 minutes, or until the whites have set.

Carefully remove from the oven (don’t forget the handle will be very hot!) scatter over the remaining coriander, the feta and the olives, then season with plenty of pepper and serve immediately with toasted bread.