1 First make the tomato sauce. Heat the olive oil in a medium-size pan.
2 Season, then add the chopped tomatoes. Add a splash of water to the pan. Stir to combine, adjust the seasoning and add the sugar. Stir to combine, cover and bring to a boil. Add the oregano and the basil, then stir to combine.
Lower the heat and simmer for 20 minutes before using.
3 To make the eggs, place a deep frying pan over a medium heat. Add the olive oil, followed by the garlic and fry for one minute.
4 Add the oregano and cook for 1 minute, stirring to combine. Add the chopped tomato and cook for one minute.
5 Add the tomato sauce and bring to a simmer. Add the diced gluten free bread, spreading it evenly throughout the pan.
6 Gently crack the eggs into the pan and top with the feta. Simmer on low heat for approximately 2 minutes until the egg whites start to solidify and turn slightly opaque.
7 Heat the oven to 190C/375F/gas mark 5. Put the pan inside for 5–10 minutes depending on how firm you want the eggs. Serve right away.