Breakfast Eggs

SERVES 2, CAL PER SERVING 375

1tsp light olive oil 1 red onion, finely sliced 1 large red pepper, cored, deseeded and diced 1 large green pepper, cored, deseeded and diced 4 garlic cloves, finely sliced 1tsp ground cumin ground cinnamon 2 tsp hot smoked paprika A pinch of flaky sea salt 2 x 400g tins chopped tomatoes 4 medium free-range eggs 50g half-fat feta A handful of coriander leaves, roughly chopped Freshly ground black pepper

● Heat the oil in a medium non-stick frying pan (that has a lid) over a high heat. Add the onion and cook for two minutes, then add the peppers and garlic and cook for a further four minutes. If the veg begin to stick, add a splash of water to the pan.

● Stir in the cumin, cinnamon, paprika and salt and cook, stirring, for about 30 seconds, until the spices become fragrant. Tip in the tinned tomatoes, stir to combine and lower the heat. Simmer for 10-15 minutes until the sauce thickens slightly.

● Make four small wells in the tomato sauce for your eggs. Crack an egg into each well and place a lid on top of the frying pan. Leave the eggs to cook for five minutes or until the whites are just set.

● Crumble the feta over the surface and finish with the chopped coriander and a grinding of pepper. Serve straight from the pan.

• Lose Weight For Good, Full-Flavour Cooking For A LowCalorie Diet by Tom Kerridge is published by Absolute, priced £22. Available now. The accompanying six-part series continues on BBC2 on Wednesdays.