Preheat your oven to 180°C/Fan 160°C/Gas 4. Halve the pepper and scoop out the seeds and white pith. Chop the pepper into small pieces. Peel and finely grate or crush the garlic.

Warm a medium frying pan on a medium heat for a few mins. When warm, drizzle in 1 tbsp olive oil and add the pepper with a pinch of salt. Fry for 4-5 mins, stirring now and then, till slightly softened. Add the garlic and 1 tbsp ras al hanut and fry, stirring, for 1 min.

Tip in the tin of cherry tomatoes and stir well. Bring up to a bubble then lower the heat and simmer for 5 mins.

While the sauce is simmering, snip or slice the tortillas into 8 triangles each. Lay them in a single layer on a large baking tray. Slide into the oven and bake for 5 mins till light golden and crisp. Remove from the oven and leave to cool.

When the sauce has simmered for 5 mins, taste it and add more salt or pepper if you think it needs it (remember that the feta you'll add later is salty).

Make 4 holes in the sauce using a wooden spoon then crack an egg into each well. Pop a lid (or a baking tray if you don't have a lid) onto the pan. Simmer for 3-5 mins till the egg white is set and the yolk is cooked to your liking.

Divide the tortilla chips between a couple of plates and top with a couple of eggs and the sauce. Crumble half the feta over each plate and serve.