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.
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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.