Crafts and Life

1 tbsp olive oil

1 small red onion, finely chopped

1 red pepper, deseeded and diced

1 green pepper, finely diced

1 tsp hot smoked paprika or chilli powder

1 tsp dried oregano

1 tbsp tomato purée

4 medium tomatoes, diced or 200 g canned chopped tomatoes

8 eggs, beaten

flaked sea salt

freshly ground black pepper

To Serve

50 g feta, crumbled (optional)

parsley or mint leaves, finely chopped

Heat the olive oil in a large frying pan that has a lid. Add the onion and peppers and cook them over a medium heat for about 10 minutes, covered, stirring regularly. They should still have some texture – you don't want them to be very soft.

Sprinkle over the paprika or chilli powder and the oregano. Add the tomato purée and cook for a further couple of minutes, then add the tomatoes and simmer for five minutes.

Season the eggs with salt and black pepper. Add them to the tomatoes and cook, stirring constantly, uncovered, until the eggs have completely combined with the tomato mixture and are just cooked through – the consistency should be soft. Serve immediately, sprinkled with feta, if using, and parsley or mint leaves.

Serves four – taken from The Hairy Dieters Fast Food by Si King and Dave Myers