Thinly slice (don’t chop) the onion and peppers, and put in a frying pan over a low heat with the olive oil. Sizzle for a couple of minutes, until they start to soften.

Add the chopped tomatoes, spinach and olives.

Heat for about 5 more minutes, until the spinach has wilted.

Tip into an oven proof dish and level with a wooden spoon, then break an egg into each corner (not directly into the corner – a couple of centimetres in so that as much as possible is topped with the egg).

Finally, crumble the feta over the top, sprinkle with black pepper and cook in the oven at 180C for about 15 mins or until the eggs are cooked to your liking.