Fried eggs with roasted vegetables and feta

Ingredients

• 4 eggs
• 1 red bell pepper
• 1 small zucchini
• 150 g cherry tomatoes
• 80 g feta
• 2 tbsp olive oil
• Pinch of cumin
• Salt and black pepper to taste
• Handful of fresh parsley
• Good bread to serve alongside

Instructions

1. 1

   Cut the red bell pepper into thin strips, slice the zucchini into half-moons and halve the cherry tomatoes.Heat a splash of olive oil in a large frying pan over medium heat. Add the bell pepper and zucchini and cook for 5 to 6 minutes until soft and lightly golden.Add the cherry tomatoes and cook another 2 minutes. Season with salt, pepper and a pinch of cumin.Use a spoon to make four wells in the vegetables and crack an egg into each well. Put a lid on the pan and let the eggs cook for 3 to 4 minutes until the whites are set but the yolks are still soft.Crumble the feta generously over the top. Sprinkle with fresh parsley and serve straight from the pan with good bread on the side.