2 tbsp olive oil
1 red bell pepper, thinly sliced
1/2 red onion, thinly sliced
3 tomatoes, finely chopped
1 tsp cumin
1 tsp ground coriander
1 tsp fresh or dried thyme
1 handful of spinach, finely shredded
4-5 free-range, organic eggs
Fresh parsley to garnish
- Heat the pan and coat with oil. Sauté the pepper, onion, and tomatoes, until the onions are soft. Add the spices and sauté for another minute, breaking the tomato chunks up further.
- Add the water and on a medium-low heat, simmer for 15-20 minutes, uncovered, to make a chunky, thick tomato sauce.
- Turn the heat down more, add the spinach and make slight indents in the sauce to cradle the eggs. Gently crack the eggs into these pockets. Cover and simmer on VERY low heat for 10-12 minutes.
- Take the cover off and give the pan a burst of high heat for a minute. Serve immediately, in the pan, with fresh herbs to garnish.