Baked eggs in spiced tomato sauce

Method

Heat your oven to 200°C. Warm a medium ovenproof pan or skillet over a medium flame and tip in the tinned tomatoes along with the cumin and paprika. Stir to combine and let the sauce simmer for about 5 minutes; you're looking for it to reduce slightly and the spices to bloom into the oil at the surface.

Create three small wells in the sauce, spacing them evenly. Crack an egg into each well, being careful not to break the yolks. The whites will start to set around the edges from the heat of the pan. Season the eggs with salt and pepper, then crumble the feta over the top, distributing it between the three eggs.

Transfer the pan to the oven and bake for 10 to 12 minutes. The whites should be set and opaque whilst the yolks remain jammy; check at 10 minutes by giving the pan a gentle shake—the yolks should wobble slightly but not slosh about. If you prefer them firmer, give it another minute or two. The feta will soften and the sauce will continue to concentrate slightly in the residual heat.

Remove from the oven and serve straight from the pan.