Photograph: Jonathan Gregson
- 3 tbsp olive oil
- 3 small onions, finely sliced
- 3 garlic cloves, sliced
- 3 tbsp thyme leaves
- 9 red orange or yellow peppers, deseeded and finely sliced
- 2 red chillies finely sliced, or a pinch of crushed dried chilli flakes
- 200 g baby-leaf spinach
- 12 large eggs
- 150 g feta, crumbled
Heat the olive oil in a large frying pan. Add the onion, garlic and thyme and cook over a medium heat for a few minutes. Add the peppers and chilli and gently cook for 15 minutes until softened (it will look like a lot in the pan at first, but it will reduce down as it cooks). Preheat the oven to 200°C, fan 180°C, gas 6.
Take the pan off the heat and stir in the spinach to wilt; season lightly. Divide the contents of the pan between six individual ovenproof dishes.
Make two wells in each dish and break an egg into each. Crumble the feta on top and bake for 15 minutes or until the eggs are lightly set.
Kitchen secret: you can also cook this in two roasting tins and serve at the table, if you don't have lots of smaller dishes.