Salsa-baked eggs

Preheat the grill to high. Put the peppers, tomatoes, onion and chilli onto a foil-lined baking tray, drizzle with the oil, then grill for 15-20 minutes, turning regularly, until blistered and blackened on all sides.

Transfer the peppers to a large bowl, put a plate on top and leave for 5 minutes. Remove the plate and transfer to a board until cool enough to handle (about 5 minutes). Peel the papery skins from the peppers and discard, along with the stalks and seeds. Remove the onion skin and remove the stalk and seeds from the chilli.

Preheat the oven to 200ºC, gas mark 6. Roughly tear the red and yellow peppers into the large bowl of a food processor. Add the tomatoes, half the onion, the chilli, sugar and a generous pinch of salt and whizz to make a salsa. Check the seasoning, then divide the salsa between 2 small ovenproof dishes.

Roughly tear the green pepper into strips and cut the remaining onion half into 4 wedges. Add the pepper and onion to the salsa in each dish, leaving space in the middle for an egg. Using a spoon, create a dip in the centre of the salsa and crack an egg in. Bake for 10-15 minutes, or until just set with a runny yolk. Scatter over the feta and pickled jalapeños and serve with the tortilla wraps.