BAKED EGGS WITH TOMATOES & FETA

2 tbsp extra virgin olive oil • 2 garlic cloves, sliced • 1 red pepper, deseeded and sliced • 1 tsp chopped oregano leaves • 400g can Mutti Polpa Finely Chopped Tomatoes • 10 pitted kalamata olives, torn in half • Pinch caster sugar • 4 medium British Blacktail Free Range Eggs • 40g feta, crumbled