Ingredients Checklist
- 1 tbsp olive oil
- 1 brown onion, peeled and finely diced
- 2 cloves garlic, crushed
- 1 red capsicum, finely diced
- 2 red chillies, finely diced
- 2 tbsp tomato paste
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 425g tin crushed tomatoes
- 1 cup baby spinach leaves
- 6 eggs
- 1/3 cup chopped fresh parsley
- Crusty bread, to serve
Instructions
- Heat olive oil in a large heavy based pan over medium heat; add onion, garlic, capsicum and chilli. Sauté for 3-5 minutes or until softened.
- Add tomato paste, paprika and cumin, cook for a further minute, then add crushed tomatoes, simmer for 15 minutes to reduce and thicken.
- Add the spinach and stir through the tomato sauce.
- Make an indent in the sauce and crack an egg into the space, repeat with the remaining eggs.
- Reduce the heat and cook uncovered for 5 minutes or until the eggs are set.
- Scatter over the fresh parsley and season with salt and cracked black pepper, serve to the table immediately with crusty bread.
