Mediterranean Baked Eggs with Feta and Smoked Paprika

Warm the olive oil in a large oven-safe skillet or wide, heavy-based pan over a gentle-medium heat. Let the oil shimmer — not smoke.

Add the diced onion and a pinch of salt. Cook slowly, stirring now and then, for about 8 minutes until the onion is soft, translucent, and sweetening at the edges.

Toss in the diced bell pepper and cook for another 4 minutes until it softens. Add the garlic and stir for 30 seconds until fragrant — just enough to wake it up, not colour it.

Stir in the smoked paprika, oregano, and black pepper. Let the spices toast in the oil for a minute — you'll smell the smokiness bloom.

Add the crushed tomatoes, remaining salt, and stir everything together. Bring to a gentle simmer.

Let the sauce simmer uncovered over medium-low heat for 10–12 minutes, stirring occasionally, until it thickens and the oil floats to the surface in little orange streaks. Taste and adjust salt.

Preheat your oven to 190°C (fan 170°C / 340°F).

Remove the skillet from the heat and use a spoon to make six shallow wells in the sauce, spaced apart.

Crack one egg into each well. Try to keep the yolks intact and centred.

Scatter the crumbled feta generously over the sauce and around the eggs.

Slide the skillet into the oven and bake for 8–10 minutes. Watch for the whites to be just set but the yolks still glossy and runny — a gentle wobble when you shake the pan tells you they're nearly there.

Remove from the oven and let the dish rest for a couple of minutes — it will continue to cook off the heat.

Tear fresh basil leaves over the top and give a final light dusting of smoked paprika.

Serve straight from the skillet with torn white bread or crusty toast for mopping. A squeeze of lemon over the top is optional but lovely.