Baked Eggs with Dukkah and Turkish Bread Soldiers

Preheat the oven to 200°C and ensure the oven has two racks. 

Heat the olive oil in a large deep frying pan and cook the cumin for 1 minute. 

Add the onion and capsicum and cook over a medium heat for 10 minutes until the onion is soft but not browned. 

Add the garlic, cherry tomatoes, passata, olives and chilli flakes and cook a further 10 minutes, stirring occasionally. Season to taste with salt (if needed) and black pepper and divide the tomato mixture between the ramekins. 

Make a large hollow in the middle of each one, then crack eggs into the holes and bake for 15–18 minutes until the eggs are cooked. 

Turkish bread soldiers: Wrap each slice of bread in a strip of prosciutto and place on an oven tray. Pop in the oven at the same time as the eggs and cook 8–10 minutes until crispy and golden.

To serve: Let the eggs stand for a few minutes after removing from the oven. Serve sprinkled with crumbled feta, parsley and poppy seeds, and Turkish toast soldiers on the side.