01.  In the IronPot Master Swiss 24 cm, over medium heat, add the olive oil.

02.  When hot, add the onion and red pepper.

03.  Cook for 3-4 minutes.

04.  Add the garlic, cumin and coriander and cook for 1 minute or until golden brown.

05.  Add the crushed tomatoes and bring to a simmer.

06.  Cover and leave to simmer for about 15 minutes.

07.  Adjust the salt to taste and add the parsley.

08.  Divide the preparation into the Master Swiss mini cast iron pans and create a hole in the centre and crack the egg.

09.  Sprinkle with feta cheese and cook for 12-15 minutes in the oven (177C) or until the egg white is cooked through.

10.  Serve with toast.

11.  Enjoy!