Egg muffins

Heat the oil in a large non-stick frying pan over a low–medium heat and add the onion and garlic. Fry for 10 minutes, until it starts to soften and become sticky. Stir in the paprika, sugar, vinegar and most of the dried oregano (reserve a large pinch). Fry for another minute, then add the tomatoes and season well with salt and pepper. Gently bring to the boil, reduce the heat just a little and then leave to cook for around 15 minutes. Most of the liquid needs to have evaporated and the tomatoes should start to gently caramelise.
Crack the eggs into a bowl and season with salt and pepper. Beat and then pour into the pan with the tomatoes. Lower the heat a little more and scramble the eggs and tomatoes together. Keep stirring and cooking over a low heat. When the eggs are half cooked, remove from the heat. Keep stirring off the heat until the eggs are creamy and silky. Sprinkle with the remaining oregano and crumble over the feta. Serve spooned over toast, with pitta bread or as part of a breakfast spread.

Ingredient :

6 large free-range eggs
1 tbsp cream, or full-fat milk
freshly ground sea salt and black pepper
1 tsp olive oil, for greasing
1 tsp olive oil
4 large chestnut mushrooms, peeled and sliced
2 lumps frozen spinach, defrosted, excess liquid removed and roughly chopped
4 rashers unsmoked streaky bacon
60g/2¼oz kimchi, roughly chopped
½ tbsp finely chopped chives
40g/1½oz smoked salmon, thinly sliced
½ tbsp roughly chopped dill