1. 1

   Step 1: Heat the olive oil in a wide, deep skillet over medium heat. Cook the onion and peppers with a pinch of salt for 10 minutes until soft and beginning to colour.

   Soften peppers: 10:00

2. 2

   Step 2: Add the garlic, cumin and paprika and cook for 1 minute until fragrant.

   Bloom spices: 01:00

3. 3

   Step 3: Add the tomatoes, season, and simmer for 12 minutes until thick enough to hold a trench when you drag a spoon through it.

   Thicken sauce: 12:00

4. 4

   Step 4: Make six wells in the sauce with the back of a spoon and crack an egg into each one.

5. 5

   Step 5: Cover the pan and cook for 6 minutes until the whites are just set and the yolks still wobble.

   Poach eggs: 06:00

   Check at 5 minutes; they go from perfect to hard-boiled quickly.

6. 6

   Step 6: Scatter over the feta and herbs, grind on black pepper, and take the whole pan to the table with bread.

Artwork: Original illustration for Happy Little Kitchen. This recipe is original to Happy Little Kitchen and has been written and cooked by hand — it has not been tested in a professional test kitchen.