1. fry capsicum and onion in a oven-proof pan over medium low heat until soft
  2. add smoked paprika, ground cumin and garlic and fry for another minute
  3. add canned tomatoes and some of the chopped cress and coriander and simmer for 10 minutes then add the rest of the cress and coriander leaving a tiny bit for garnishing later.
  4. make 4 holes and crack eggs directly in - sprinkle feta on top and add to oven
  5. bake at 180 for 8 minutes - I like to add the pita pockets to the oven too so they are nice and hot
  6. serve and garnish with a bit more cress / coriander

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