This is a wallet friendly, quick, incredibly tasty meal that works any time of the day. Whether it is a lazy breakfast (it is regularly served in Israel as a breakfast dish), a lovely lunch or a delicious dinner, this spicy dish, that originates from North Africa, will brighten up any mealtime; it is a regular in our household as it is super simple to throw together but tastes amazing, as though you'd been slaving away in the kitchen for hours. Super simple to prepare, you won't believe that something so quick and easy tastes so good.
Serves 4
Ingredients
3 tbsp olive oil
1 red onion, peeled and diced
1 large garlic clove, peeled and crushed
1 tsp chipotle chilli flakes
1 tsp smoked paprika
1 tsp oregano
1/2 tsp celery salt
500g passata (or use 2 tins of chopped tomatoes)
Jar of roasted peppers (approximately 4 peppers), drained and sliced into strips [keep the oil from the jar for making dressings or drizzling over pasta dishes]
150ml water
200g spinach
4-6 eggs
Toppings
3 spring onions, finely sliced
Small handful of fresh coriander, finely chopped
1 red chilli, finely sliced
Directions
Preheat the oven to 180 degrees C.
Heat the oil in a wide heavy based pan (make sure that the pan is ovenproof).
Add the onion and and cook gently, over a low heat, for 10-15 minutes, until the onions are soft and lightly golden.
Add the garlic, chilli, smoked paprika, oregano and celery salt and cook for a further 1-2 minutes, stirring regularly.
Add the tomato, sliced peppers and 150 ml of water.
Increase the heat to medium and cook for 8 minutes, stirring every now and again.
Add the spinach to the pan and cover with a lid, cook for 2 minutes by which time the spinach should have wilted.
Mix the spinach into the tomato and pepper sauce.
Gently crack the eggs over the tomato and pepper sauce, seasoning the yolks with sea salt and black pepper.
Transfer the dish to the oven and bake for 7-8 minutes, or until the eggs are cooked to your liking.
Remove from the oven and sprinkle over the spring onions, fresh red chilli and chopped coriander.
Serve with some lightly toasted sourdough*
Delicious x
*Lightly toast some sourdough and then rub each slice with a peeled garlic clove. Drizzle over a little olive oil and sprinkle over a little sea salt.
If you want to bulk the dish out further, you could add add a tin of drained chickpeas when you add the tomatoes.
Also lovely with some feta crumbled over the top.
