Shakshuka with roasted peppers and lemon-feta sauce

1
Preheat the oven to 180°C, gas mark 4. Put the peppers on a baking tray and drizzle with 1 tbsp olive oil. Roast for 12-15 minutes until the peppers begin to char.
2
Meanwhile, set a large ovenproof pan with the olive oil over a medium heat. Cook the onion for 6-7 minutes or until turning soft and translucent. Add the garlic, cook for 1 minute, then add the beef tomatoes, roasted peppers and sieved tomatoes and 200ml water. Season and cook for 8-10 minutes until the mix has thickened.
3
Use a spoon to make 4 pools in the sauce and crack the eggs into each one. Return to the oven for 6-8 minutes, or until the eggs are done to your liking.
4
Meanwhile, blitz the feta, mayonnaise and 2 tbsp water until smooth. Serve with the shakshuka and the toast. Garnish with thyme if you like.

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