Georgina Hayden served up tasty Roasted Tomatoes with Eggs on Matt Tebbutt’s Go Veggie and Vegan.

The ingredients are: 3 tbsp olive oil, A knob of butter, 1 onion, finely chopped, 2 garlic cloves, finely chopped, 1 tsp caster sugar, 1 tbsp sun dried tomato puree, 1 tbsp red wine vinegar, 1 tsp dried oregano, 750g ripe tomatoes, peeled and finely chopped or coarsely grated and skin discarded, 200g block of feta, 1 lemon, ½ tsp dried chilli flakes, 1 tbsp honey, 8 large free-range eggs, sea salt and freshly ground black pepper.

To serve: Greek Cypriot bread koulouri or Pitta bread.

See recipes by Georgina in her book titled: Nistisima: The secret to delicious vegan cooking from the Mediterranean and beyond available from Amazon now.