1 green, red and yellow pepper, all cored, deseeded and finely sliced
2 tablespoons pitted and halved black olives
150 g (5 oz) feta cheese, cubed
shredded basil leaves, to garnish
chunks of warm crusty bread, to serve (optional)
Heat the oil in a heavy-based frying pan or the base of a tagine, stir in the cumin and coriander seeds and cook for 1–2 minutes. Add the peppers and cook for a further 2–3 minutes, then stir in the olives. Cover, reduce the heat and cook over a medium heat for 5 minutes until the peppers have softened.
Add the feta and cook for 2–3 minutes until it begins to soften, then make 4 wells in the mixture. Break the eggs into the wells, cover and cook for 4–5 minutes until the whites are firm. Grind pepper over the eggs, garnish with the basil leaves and serve with warm crusty bread, if liked.