Heat the oil in a large heavy frying pan, on preferably with a lid.

Once it's nice and warm, add the onions, garlic, and spices.

Fry gently until the onions are translucent. Then add in the nudja, and cook out. It will almost melt in the pan.

Add the peppers and the chard stems, and cook for a minute or so, until softened.

Now in with the chopped tomatoes, and warm through, before adding the chard leaves.

Once the leaves are wilted and soft, check the seasoning and add salt/pepper as needed.

Now make four spaces in the pan for the eggs. Break them in one by one. Once the whites have started to set, put the lid on the pan, and either leave it on the hob, or put it in an oven to finish cooking (190°C/Gas Mark 5) for 10-12 minutes. In either case, check it relatively often, once those whites set, you're good to go.

Remove from the heat, remove the lid, and crumble on the feta, before serving with sourdough or flatbread, and dollops of Greek yoghurt drizzled with olive oil.