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Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Heat the olive oil in a large frying pan. Add the onion, garlic and thyme and cook over a medium heat for a few minutes. Add the peppers and chilli and gently cook for 15 minutes until softened (it will look like a lot in the pan at first, but it will reduce down as it cooks). Preheat the oven to 200°C, fan 180°C, gas 6.
Take the pan off the heat and stir in the spinach to wilt; season lightly. Divide the contents of the pan between six individual ovenproof dishes.
Make two wells in each dish and break an egg into each. Crumble the feta on top and bake for 15 minutes or until the eggs are lightly set.
You can also cook this in two roasting tins and serve at the table, if you don't have lots of smaller dishes. Eat for brunch or a light lunch with fresh crusty bread.
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our