Slow-cooked Turkish Breakfast Eggs

Ingredients
1 tbsp olive oil, 2 onions finely sliced, 1 red pepper cored and finely sliced, 1 small finely sliced
red chilli, 8 cherry tomatoes, 1 slice sourdough bread, cubed, 4 eggs, 2 tbsp skimmed milk, Small finely chopped bunch parsley, 4 tbsp natural yoghurt

Method
• Oil the inside of a small slow-cooker and heat if necessary. Heat the remaining oil in a heavy-bottomed frying pan. Stir in the onions, pepper and chilli. Cook until they begin to soften. Tip into the slow cooker and add the cherry tomatoes and bread and stir everything. Season.
• Whisk the eggs with the milk and parsley and pour this over the top, making sure all the other ingredients are covered. Cook for 5-6 hours. Serve with yoghurt.