Ingredients

3 ripe tomatoes, halved
2 tbsp Coop olive oil
½ green pepper, sliced
3 spring onions, sliced
1 green jalapeño, sliced
½ garlic clove, crushed
¼ tsp ground cumin
¼ tsp paprika
½ tbsp dried oregano
Pinch of Fairtrade caster sugar
80g Coop Greek Feta cheese, broken into large chunks
Handful mixed fresh herbs, such as flat leaf parsley, coriander, dill and mint, roughly torn
3 local eggs, whisked
¼ red onion, thinly sliced

For the croutons:
1 slice of white bread, cut into - 1.5cm cubes
2 tbsp Coop olive oil

Method

1. Preheat the oven to 220°C/fan 200°C/gas 7

2. Start with the croutons: put the cubed bread in a bowl, season and toss with the olive oil; tip onto a baking sheet and bake for 4 mins, until golden and crisp, then remove and leave to cool

3. Meanwhile, deseed the tomatoes, chop the flesh, then put in a sieve set over the sink to drain

4. Put the oil in a saucepan and set over a medium heat

5. Add the green pepper and spring onion, fry for 2 mins, then add the jalapeño, garlic, cumin, paprika and oregano. After 2 mins, add the drained tomato to the pan, along with the sugar. Season, then simmer until the tomato has broken down, adding a splash of water if it starts to dry out

6. When the tomato is completely soft, turn down the heat and fold in half the Feta and most of the fresh herbs, reserving some to garnish

7. Using the back of a spoon, make a few indents in the tomato mixture around the edge of the pan and pour in the egg

8. Still using the back of the spoon, drag a line from the egg through the tomato mixture, which will fill up with the runny egg

9. Do this several times, gently and slowly, until the egg is just about set, then remove the pan from the heat and set aside to rest for a few minutes

10. To serve, gently slide your strapatsada onto a serving plate, scatter over the remaining feta, the red onion and reserved herbs, then scatter over the croutons