A long, lazy brunch is the perfect way to spend time with friends and family and this delcious twist on classic eggs is sure to impress your weekend guests. Preheat the oven to Gas Mark 5, 190°C, fan 170°C. Fry the onion in the oil until soft. Add the peppers and cook for a few minutes until slightly soft. Add the tomatoes, thyme and ground spices. Continue to cook for 15 minutes, stirring occasionally. Add the chopped herbs and season to taste. Divide the tomato sauce between 6 ramekins, add a tablespoonful of yogurt to each, and then crack an egg on top. Bake for 8 minutes. Serve immediately with hot toast, if you like. See more Breakfast recipes If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid. Textingredients Email recipe details Print recipe