Step 1

Heat oil in a large deep ovenproof frying pan over medium heat. Add onion and capsicum, and cook, stirring occasionally, for 5 minutes or until onion softens. Add garlic and spices, and cook, stirring, for 1 minute or until fragrant.

Step 2

Add tomato and bring to a simmer. Season. Reduce heat to medium-low and simmer, uncovered, for 5-6 minutes or until mixture thickens slightly. Stir in half the feta.

Step 3

Make four indents in the tomato mixture and carefully crack eggs into indents. Cook, uncovered for 8-10 minutes or until egg whites have just set.

Step 4

Sprinkle with remaining feta and coriander. Serve with crusty bread.