Warm the oil and butter in a non-stick frying pan, and add the chopped onions and pepper, along with the dried oregano. Cook for a minute or two over a medium heat.

Then crack the eggs into the pan, and also add the cherry tomatoes, olives, capers, feta, and a generous amount of black pepper. Break the egg yolks, and stir gently to combine. Cook for a few minutes over a medium-low heat, until cooked to your liking.

Add the fresh parsley just before serving, and serve on buttered toast, scattered with a few pumpkin seeds.