Heat the olive oil in a large, lidded frying pan. Add the onions and peppers and season with salt and pepper. Cook on a medium heat until just softened. Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin and caraway seeds and the cayenne pepper. Stir in the tomato or red pepper purĂŠe and cook for a couple more minutes until the paste starts to separate. Add the tomatoes with a splash of water.
Simmer for 10 minutes, uncovered, until reduced a little. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture â you donât want it runny, but it mustnât get too dry, either. Add another splash of water if necessary. When the sauce is reduced, stir in the herbs.
Make small wells in the sauce for each egg, break the eggs into a cup and drop carefully into each well. Cook for a few more minutes until the whites are just set and the yolks are still runny. Sprinkle over the crumbled feta.
