For a quick and easy brunch dish, try this rustic baked egg recipe made with vibrant red peppers, spicy chilli and fragrant turmeric and saffron - a beautiful yet simple Middle-Eastern inspired recipe that's packed with flavour.
- Preheat the oven to gas 4, 180°C, fan 160°C. Heat the olive oil in a large, ovenproof frying pan. Add the onion and chilli and cook for 2-3 minutes, until starting to soften.
- Add the peppers, garlic and spices, then cover (see tip, below) and cook for 10-12 minutes, until the peppers have softened. Pour in the tomatoes and continue cooking for 6-8 minutes, until the tomatoes have thickened slightly. Season to taste and stir through 2 tbsp of the coriander.
- Using a spoon, make four holes in the tomato mixture and crack an egg into each. Transfer the pan to the oven and bake for 10-12 minutes, until the eggs have just set. Scatter over the remaining coriander and serve with the pitta for dipping, if you like.
Tip: If you're frying pan doesn't have a lid, cover it with a baking tray. It'll get hot, so use oven gloves to remove it.
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If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.