Serves 1
• 1 large red or yellow pepper, halved and seeds removed
• 4 sun dried tomatoes, drained and chopped
• 2tsp harissa paste or red pesto
• 1tbsp Chopped Basil leaves
• 2 eggs
• Little torn vegan feta cheese or Nutritional yeast flakes
• Side salad to serve

1. Preheat the oven to 180C, gas mark 4.
2. Put the pepper halves on a baking tray and drizzle with a little olive oil and seasoning. Bake for 10-15 minutes to soften.
3. Mix the sun dried tomatoes and harissa together and stir in the basil leaves.
4. Remove the peppers from the oven. Spoon in the harissa mixture then crack an egg on top of each half. Sprinkle with feta or nutritional yeast flakes and black pepper.
5. Bake in the oven for 15-20 minutes depending on how runny you want the eggs