Bring a pot of water to the boil. Once boiling, plunge the tomatoes in for 2 minutes. Remove them, run them under cold water and peel them - they'll taste even better!

Then, in a frying pan over medium heat, lightly caramelize the minced onion and garlic cloves with a drizzle of olive oil.

Reduce the heat to low, then add the diced tomatoes (the smaller they are, the faster they cook), cumin, paprika, cayenne pepper, salt, pepper and a dash of water.

Cover and cook for 20 minutes, stirring occasionally.

After 20 minutes, break the eggs into the saucepan and cook until the egg whites are white.

Serve on plates and sprinkle with fresh herbs and crumbled feta.