Shakshuka

Prep and cooking time 30 minutes, 2 portions 

Ingredients 

• 2 tablespoons olive oil
• 1 onion diced
• 1 red pepper diced
• 70g spinach, roughly chopped 
• 1 teaspoon cumin
• 1 teaspoon ground paprika
• 1 small chilli sliced or 1 teaspoon of chilli flakes (optional)
• 1 x 400g tin of chopped tomatoes
• 2 tablespoons tomato puree
• 1/2 teaspoon of sugar
• 1 large handful of fresh parsley or basil (optional)
• 4 large eggs 
• 70g feta, crumbled (optional)

Method 

• Heat the oil in a large frying pan over medium heat. Fry onion until lightly browned and softened. 
• Stir in the red pepper, spinach, cumin, paprika, chilli (if using), and a pinch of salt and pepper. Cook for a few minutes. 
• Add the tinned tomatoes and tomato puree and mix to combine. Cover and simmer for around 15 minutes. Stir in parsley or basil if using, and the sugar.   
• Make four dents in the sauce with a spoon, and carefully crack the eggs into them, trying to keep the yolks whole. Add a bit of black pepper to each yolk. Cook for around 6 minutes (or until the eggs are set - you can touch them to check). 
• Split between a couple of bowls, sprinkle feta over if using, and serve.