Madeleine Shaw served up a Middle Eastern green shakshuka baked eggs dish on Sunday Brunch.

The ingredients are: ½ tsp cumin seeds, 2 tbsp avocado oil, 1 large red onion, finely diced, 2 green peppers, deseeded and finely chopped, 1 fennel bulb, finely chopped, 1 bay leaf, 2 sprigs of fresh thyme, leaves picked and chopped, 1 tbsp chopped fresh flat-leaf parsley, 2 tbsp chopped fresh coriander, 1 small courgette, grated, pinch of cayenne pepper, 100ml veggie stock, salt and freshly ground black pepper, to taste, 4 eggs, 100g feta cheese and 2 tbsp toasted pine nuts.

To serve: rye or sourdough bread, and olives.