INGREDIENTS

1. extra virgin olive oil
2. 4slicesbread, toasted
3. 3 riperoma tomatoes, sliced
4. 150gfeta, cut into 4 slices
5. 2eggs
6. 2teaspoonsoregano leaves or1 teaspoondried oregano
7. 1green onion or1/4 smallSpanish onion, thinly sliced
8. 1/4teaspoonsweet paprika

DIRECTIONS

1. Brush two 18cm shallow ovenproof bowls or plates with a little olive oil.
2. Place 1 slice of toast in each bowl.
3. Place tomato slices, slightly overlapping, in a circle around toast.
4. Top with feta, then carefully crack an egg over the top of each.
5. Scatter eggs with oregano, onion, paprika and cracked black pepper to taste, then drizzle with a little olive oil.
6. Bake at 180C for 12-15 minutes or until egg whites are set but yolks remain runny.
7. Serve immediately with remaining toasted bread.