Prep everything first: halve the cherry tomatoes, dice the roasted red pepper (or slice jarred roasted pepper), finely slice the shallot, mince the garlic, measure the peas, chop parsley and cilantro and crack the eggs into a small bowl each (this makes it easy to slip eggs into the sauce without breaking yolks). Mise en place reduces stress and prevents overcooking the eggs.

Toast the sourdough: heat a small skillet over medium, add 1 tsp butter or olive oil per slice and a light pinch of salt. Cook the bread 1–2 minutes per side until golden and crisp. Toasting in fat adds flavor and gives the bread enough structure to scoop the sauce without becoming soggy.

Warm the pan and bloom aromatics: in a 10–12 inch (25–30 cm) skillet, heat 2 tbsp extra-virgin olive oil over medium heat until it shimmers but is not smoking. Add the sliced shallot and a pinch of salt and cook 2–3 minutes until softened and translucent. Sweating the shallot releases its sugars and builds a sweet base for the sauce.

Add garlic and spices: stir in the minced garlic, 1/2 tsp smoked paprika and 1/4 tsp ground cumin. Cook 20–30 seconds, stirring constantly, to toast the spices and garlic — this blooms the paprika and cumin so their oils and aroma become more pronounced (don't let garlic brown or it will taste bitter).

Build the tomato-pepper ragù: add the halved cherry tomatoes and the diced roasted red pepper. Increase heat to medium-high and cook 4–6 minutes, stirring occasionally, until tomatoes start to soften and release their juices. The higher heat encourages the tomatoes to break down and concentrate flavor while the roasted pepper adds sweet, smoky depth.

Season and concentrate: lower heat to medium and simmer the mixture 3–5 minutes more until you have a saucy, slightly chunky ragù. Taste and season with salt and black pepper. If the sauce becomes too dry, add 1–2 tbsp water to loosen — you want a spoonable sauce that will gently cradle the eggs.

Finish the sauce bright: stir in the peas and 2 tsp fresh lemon juice and cook 1–2 minutes until the peas are warmed through and the lemon brightens the flavors. The lemon lifts acidity and balances the smoky paprika and sweet tomatoes.

Make wells and poach the eggs: use the back of a spoon to make 4 shallow wells in the ragù and gently slip one egg into each well from its bowl. Season the exposed yolks lightly with salt and pepper. Making wells ensures the eggs sit nestled in sauce rather than sliding off; seasoning the yolks before they set helps the seasoning penetrate.

Cover and cook the eggs to your preferred doneness: reduce heat to low, cover the skillet and cook 5–8 minutes. For runny yolks aim for 5–6 minutes; for slightly set but still creamy yolks 7–8 minutes. Steam from the covered pan sets the whites gently without overcooking the yolks — avoid high heat which will toughen egg whites.

Finish with herbs and lemon: remove the lid, sprinkle the chopped parsley-cilantro mix over the skillet, and crumble the optional feta (40 g) over the top if using. Give a final grind of black pepper and one small squeeze more lemon if desired. Fresh herbs and a touch of cheese add brightness, herbaceous fragrance and a creamy-salty contrast.

Serve immediately: transfer the skillet to the table or spoon generous portions onto plates with a slice of lemon-garlic sourdough on the side for dipping and scooping. The contrast of crisp toast and silky yolk makes every bite irresistible.