Preheat and prepare: Preheat your oven to 190°C (fan 170°C). Line a 9x13 inch baking dish with aluminium foil for easier clean-up. The foil should be snug against the corners.

Prepare the peppers: Slice each bell pepper in half from top to bottom, removing the stem, seeds, and white membranes. You should have 8 neat boats. Rub each half inside and out with a little olive oil. You'll feel the smooth, waxy skin become slick under your fingers.

Sweat the aromatics: In a small mixing bowl, combine the diced red onion, minced garlic, smoked paprika, cumin, and a pinch of salt. The scent of the spices blooming as you stir will be warm and earthy. Add the remaining olive oil and stir to coat.

Fill the nests: Arrange the pepper halves cut-side up in the baking dish. Spoon a small amount of the onion-spice mixture into the base of each pepper half. You'll see the colours of the onion and pepper merge beautifully.

Add the cheese: Sprinkle a layer of grated cheddar into each pepper nest, reserving about a quarter of the cheese for the top. This base layer will melt into a soft cushion for the egg.

Crack the eggs: Carefully crack one egg into each pepper half. Take your time — you want the yolk to remain whole. The white will settle into the pepper's curves. If you like, sprinkle a little crumbled feta over the top now.

Bake to perfection: Place the dish in the oven and bake for 18-22 minutes. After 15 minutes, listen for a gentle sizzle and look for the egg whites to turn from translucent to opaque. The yolk should still wobble if you gently shake the dish for a runny centre, or bake a couple of minutes longer for a set yolk. The pepper edges will soften and begin to char slightly, releasing a sweet, roasted aroma.

Finish and serve: Remove from the oven and sprinkle the remaining cheddar over the hot nests. Let them rest in the dish for 2-3 minutes. The residual heat will melt the cheese. Garnish with chopped parsley and a final crack of black pepper. The smell at this point is absolutely intoxicating — savour it.