Shakshuka

Ingredients

• 2 tblsp olive oil

• 1 red pepper, chopped

• 1 onion, finely chopped

• 1 tsp smoked paprika

• 1 tsp ground coriander

• ½ tsp ground cumin

• ½ tsp cayenne or chilli powder

• 2 cloves garlic, crushed and chopped

• 1 x tin cherry tomatoes

• 1 x roasted red pepper, chopped

• 200g spinach

• 4 x eggs

• Half a block feta

• A dollop or two of Greek yoghurt

• A big handful of flat leaf parsley
  

Method

1. Heat the olive oil in a medium saucepan or large flat based pan and add the onion and peppers. Put the lid on and cook until softened. Stir in the spices and cook for another minute or two.

2. Add the garlic, tinned tomatoes, roasted red pepper and spinach. Gently crack the eggs and nestle them into the mixture. Put the lid on the pan and cook over a medium heat for 6-8minutes until the spinach has wilted and the eggs are cooked.

3. Serve on sourdough with the crumbled feta, a dollop of Greek yoghurt and freshly chopped parsley.

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