This is a great meal for those days when you are strapped for time but are in need of something warm and filling. You can tailor it to your tastebuds by adding in additional toppings or flavours
2 tablespoons olive oil
1 large red onion, chopped
1 large red bell pepper thinly sliced
2 cloves garlic, minced
3 tablespoons tomato paste
2 teaspoon ground cumin
1 teaspoon smoked paprika
2 handfuls of spinach
1 glass jar (312g) or can of tinned tomatoes
1 tablespoon of chopped fresh coriander
1 tablespoon of chopped fresh parsley
Freshly ground black pepper, to taste
4 large eggs
¼ teaspoon fine sea salt
½ cup goats cheese
Sprinkle of chopped coriander
Tabasco for an extra kick
Crusty bread or pita, or linseed bread
Turn the hob on to a medium heat
Add the oil to a large iron skillet pan (ideally, one that has a lid), then add the onions, garlic and pepper to the pan and cook until the onions are golden.
Add in the tomatoes, passata and all herbs and spices, including the pepper and salt.
Gently stir, and add in the spinach, one handful at a time. Continue to stir until th spinach has wilted into the sauce.
Leave to simmer for 5 minutes and then crack the eggs into the pan, on top of the tomato base, leaving a good gap between each egg.
Place the lid on top of the pan and cook on medium heat for 10-15 minutes.
They’re done when the egg whites are white and the yolks are cooked but still slightly soft.
Take off the heat and sprinkle over the toppings of choice.
Serve warm with bread or a side salad.