Serves: 4
  • 3 tbsp olive oil
  • 1 large onion, thinly sliced
  • 1 red pepper, finely chopped
  • 1 tsp red bell pepper flakes
  • 1 small red chili, de-seeded, sliced
  • salt and pepper
  • 3 cloves garlic, finely chopped
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 400g tin chopped tomatoes
  • 4 very ripe tomatoes, chopped
  • 1 tbsp tomato or red pepper purée
  • pinch sugar (optional)
  • small handful fresh spinach leaves
  • 1 small bunch fresh coriander, torn
  • 6 free-range eggs
  • thick natural yoghurt and sourdough toast for serving
  1. Heat the oil in a large, deep frying pan with a lid. Add the onion, pepper, chili and red pepper flakes, season with salt and pepper and cook uncovered for 8-10 mins over a medium heat until softened and browning. Add the garlic and cook for a further minute. Add the spices and cook 1 min, add the tomatoes and the purée, and simmer for 10 mins, uncovered. When the sauce is reduced, taste and season if necessary and add a little sugar to taste, then stir in the spinach leaves and coriander. Make 6 wells in the sauce. Break an egg into each, cover the pan and cook until the whites are just set.
  2. Serve with yoghurt and freshly toasted sourdough.


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