Slice the onion and pepper into thin but chunky slices - about 0.5cm wide.
Heat 1 tbsp of olive oil in a pan, and add the onion and pepper. Soften on a low heat for 15 minutes until they've reduced in size.
Add the finely sliced garlic cloves and cook for 1 further minute.
Add the spices and mix into the galic, peper and onion. Immediately add the tin of tomatoes and tomato puree to the pan and season well with salt and pepper. Simmer for a further 10 minutes until all the liquid reduces and the sauce is thick.
Crumble in the feta and stir.
Make two holes for the eggs and crack them in. Cook for 1 minute still on the heat and then transfer to the oven to cook for 5-7 minutes until firm.
Sprinkle on some coriander, slice up some crusty bread and slather with butter, dunk it in and enjoyyyyy!