US
Ingredients
Serves: 2
2 tbsp extra virgin olive oil
1 onion, diced
2 garlic cloves, finely diced or minced
1 red pepper, finely sliced
60g spinach, roughly chopped
1 tsp ground cumin
1 tsp ground paprika
1⁄2 tsp chilli, finely sliced, or 1 tsp dried chilli flakes (optional)
2 x 400g tins chopped tomatoes
1 large handful fresh basil and/or parsley, finely sliced
4 large eggs
70g feta, crumbled
Method
Heat the oil in a large frying pan, over medium heat. Fry the onion and garlic, until lightly browned and softened.
Stir in the red pepper, spinach, cumin, paprika, chilli, and a pinch of salt and pepper. Cook for a few minutes, until fragrant and soft.
Add the tomatoes and mix to combine. Cover and simmer for 15mins, until the mixture has reduced slightly. Stir in basil and/or parsley.
Make four dents in the sauce with a spoon and carefully crack the eggs into them; try to keep the yolks whole. Add a touch of black pepper to each yolk. Cover with a lid and cook for another 5mins, or until the egg whites have set and the yolks cooked to your liking.
Top with feta and serve with a slice of multigrain bread or a side salad.
Second Nature special tip
Step 4 can also be replaced with baking in an oven for 5-10mins at 180°C/160°C fan. To keep the egg yolks whole, try breaking the eggs into a small bowl first, then filling the dents in the sauce. If you prefer less tomatoes, reduce to 1 x 400g tin of chopped tomatoes, instead of 2.