Preheat oven to 180°C.

Place the peppers on a parchment-lined baking sheet.

Bake for 15 min until slightly charred.

Remove from oven and place in a pot.

Cover the pot and let the peppers steam for 5 min.

Peel the skin from the peppers and remove the seeds.

Cut the cherry tomatoes into halves.

Cut the roasted peppers into pieces.

Finely chop the wild garlic.

Finely chop the dill.

Finely chop the garlic clove.

Heat 1 tbsp olive oil in a pan over medium heat.

Add the cherry tomatoes and garlic clove.

Cook until the tomatoes soften, about 5 min.

Add 1 tbsp butter to the pan.

Add the chopped wild garlic, peppers, and dill.

Add 2 tbsp tomato puree.

Season with 1/2 tsp pepper, 1/2 tsp oregano, 1/2 tsp thyme, and 1/2 tsp salt.

Reduce heat to low and cook for 15 min, stirring occasionally.

Gently crack 2 eggs into the sauce, spacing them evenly.

Cover the pan with a lid.

Cook until the eggs are poached to your desired doneness, about 5-7 min.

Sprinkle with chopped 2 tbsp parsley and crumbled 50 g feta cheese.

Serve immediately.