INGREDIENTS

Serves 6

6 cherry tomatoes halved
1 roasted pepper peeled & sliced
1 large red onion thinly sliced
8 eggs
30g feta cheese crumbled
handful basil leaves
sea salt & freshly ground pepper
2 tablespoons olive oil
1tbs pesto

Preheat grill on high.

If you haven’t got some roasted peppers in the fridge, put one in the oven for 25 minutes at 200°C. Put potatoes onto boil for 9 minutes. In the meantime, in an oven proof frying pan approximately 25cm diameter, gently fry onion in a tbsp of olive oil until soft and translucent. Set aside. Drain potatoes and slice thinly. Fry in a little more olive oil for a few minutes, add back the onion. Season beaten eggs and pour in the egg. Place the tomatoes, cut side up as well as the strips of pepper. Crumble feta and dot pesto and basil leaves. Cook on the hob for approximately 10 mins until most of the egg has set but still runny on the very top. Put under the grill for approximately 3 minutes until golden and bubbling.

Slice into segments and serve either straightaway hot or at room temperature or eat cold from the fridge.

Approximate cost £3.50