Preheat the oven to 180°C fan/200°C/gas 6.

Mix the onion, peppers, tomatoes, chillies and garlic with the oil, salt and spices in a large roasting tin, then transfer to the oven and roast for 30 minutes.

Lower the temperature to 160°C fan/180°C/gas 4. Squash the cooked tomatoes down well with a wooden spoon, then add the tinned tomatoes and mix everything together. Make four indentations in the tomato mixture, crack an egg into each, then return to the oven for a further 10 minutes, or until the eggs are just cooked to your liking.

Scatter with the za’atar, if using, and the freshly chopped coriander. Serve with lots of hot buttered toast or pitta breads.

Note: The eggs will take more or less time depending on whether they’re fridge cold.