´óÏó´«Ã½

Tear the mushrooms up and put into a mixing bowl.

Push and pull the yellow pepper apart by pushing your thumbs down into the stalk and pull it out. Tear it in half, then knock out the seeds by turning the pepper upside down. Tear the pepper up into smaller pieces, and put into the bowl with the mushrooms.

With 600g tinned chopped tomatoes in a jug, season with ¼ tsp paprika, ½ tsp dried oregano, ½ tsp dried thyme and 4-5 twists black pepper, then stir.

Cut 200g feta up into 4 then crumble it and add to the bowl with the mushrooms, pepper. Mix it all together.

Spoon 2 dessert spoons of tomato mixture into each small lidded, oven proof dish (we used traditional clay pots). Top with 3 dessertspoons of the mushroom, feta and pepper mix.

Spoon another 2 dessertspoons of tomato mix into each dish, on top of the vegetables then divide the remaining mushrooms, pepper and feta between the dishes.

Spoon over the rest of the tomato mix into each dish.

Break an egg into a mug, check it for shell, then pour on top of the tomatoes in one of the dishes. Continue until an egg is added to the top of each dish. Don’t forget to wipe your hands afterwards.

Place the lids onto the dishes and ask an adult to place into a cold oven (otherwise these traditional dishes will break), then set to 180°C for 30 minutes until piping hot and the eggs are cooked. Allow to cool a little before serving. You can make this in one big casserole – it will take a little longer to cook.