1

Heat the oil in a large, deep lidded frying pan over a medium-high heat, then add the sausage halves. Fry for 5 minutes on each side until cooked through and brown. Transfer to a plate and cover with kitchen foil to keep warm.

2

Reduce the heat to medium and add the onion and red pepper to the pan. Stir-fry for 5 minutes, then add the paprika and oregano and cook for another 2 minutes until fragrant. Add the chopped tomatoes and season to taste. Fill one-third of the empty tin with water and add to the pan. Mix well and gently simmer for 10 minutes.

3

Return the sausages to the pan, nestling them into the sauce, then make 4 wells with a spoon and crack an egg into each one. Cover the pan with the lid and let the eggs poach in the sauce for 5-6 minutes. Crumble the feta over the eggs, then scatter over the chopped parsley and a sprinkling of black pepper and serve.