Heat the olive oil in a large, non-stick frying pan. Add the onion and sauté over a low-medium heat until soft. Stir in the garlic, oregano, cumin, paprika and cayenne pepper (if using). Cook for a further minute.

Next add the peppers, turn the heat to low and cover. Cook for 8-10 minutes until soft.

Add the tomatoes and tomato purée to the pan. Stir well and continue cooking for around 10 minutes until the sauce has thickened a little. Season with salt and pepper to taste.

I used to blend some of the sauce at this stage for the kids - you can do this and then follow the instructions as below for the baked eggs.

Make a little dip in the sauce for each egg. Break the egg carefully and pour each one into its own dip. Cover and cook gently for around 10 minutes until the white of the egg is set but the yolks are still runny. If you prefer you can also bake in the oven for 8-10 minutes at this stage.

Serve with pitta bread and salad.

My kids like to have it the pitta bread cut into strips so they can dip it into the sauce and yolks.

This recipe can easily be doubled to serve more.