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Put the oil in a large non-stick pan and set over a medium heat. Drain the tomatoes in a sieve to remove any excess liquid, then add to the pan along with the onion, garlic, chilli flakes, oregano and peppers. Season and cook gently for 10 minutes, until the onions have softened and the sauce has reduced.
Add the beaten egg, season and gently stir until scrambled and barely set. Remove from the heat, scatter over the feta, parsley and a few more chilli flakes. Serve with hot buttered toast to mop up the juices, if liked.
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