Blitz half the feta in a food processor with the yogurt until it is smooth like spreadable cream cheese. Then add a squeeze of honey. Spread over the bottom of a small frying pan with a lid.
Take the stalky bits off your spinach before wilting in a separate dry pan. Remove and add to the feta spread with a little salt and pepper. Heat a little oil in the same pan as you wilted the spinach (chilli oil if you like a bit of spice), then add the chopped up roasted pepper, passata and a tablespoon of sugar or honey.
Add the sun-dried tomato pesto or paste and a little salt. Pour over the spinach and feta. Make two little wells and then crack two eggs into them. Lid on for two minutes and then remove, using a small bit of the remaining feta cheese to crumble on top.
Garnish with parsley and chives, black pepper, a drizzle of honey and some chilli oil or flakes if you like.
Enjoy with plenty of crunchy toast.
Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).
