First, wash your hands.

Tear up button mushrooms into small pieces and put them into a bowl.

Push and pull apart a yellow pepper.

Remove the seeds and tear the pepper into pieces and add them to the bowl with the mushrooms.

Take a jug of chopped tinned tomatoes and add paprika, dried Oregano, dried Thyme.

Grinding 4 to 5 twists of black pepper and mix it, mix it, mix it.

Carefully cut pasteurized feta cheese into smaller pieces, then crumble it up with your hands.

Add the feta cheese to the peppers and mushrooms and mix it, mix it, mix it again.

Next add some of your tomato mixture to four small ovenproof dishes with lids.

Or you can use one big ovenproof dish instead.

These should be placed on baking paper on a baking tray.

Now add some of the cheesy mixture to each dish.

Keep adding the layers of tomato mixture, then the vegetable and cheese mixture until you've used everything up and a final layer of the tomato mixture.

Then crack an egg into a mug.

Check the shell and carefully pour it over your tomatoes and vegetables.

Do the same with the rest of your eggs.

And don't forget to wipe your hands after touching raw egg.

Place a lid on to each dish and ask a grown-up to put them into the oven for you.

When the Gyuveche has cooked and slightly cooled, it's ready to eat.

The egg will have cooked beautifully over the tomato sauce, cheese and vegetables.

Please make sure that no one eating this is allergic to any of the ingredients in the recipe.

This is a My World Kitchen Amber Recipe to be eaten occasionally.