You will need:

1 tin of Chopped tomatoes

1 ½ tsp Ground cumin

1 ½ tsp Paprika

1 tsp Cayenne pepper

1 tsp Turmeric

½ tsp sugar

Good pinch of sea salt

Pinch of black pepper

Hand full of spinach leaves

6 eggs

Parsley

4 Slices of sourdough bread (Or any bread you prefer for dipping really!)

 

Tip:

If you want to make this meaty, add chorizo

(I’ve used quorn chorizo slices)

If you’re feeling naughty- treat yourself to some cheese!

 

Directions:

Add all the ingredients apart from the eggs, spinach, parsley and bread in to a saucepan.

Cook over a medium heat then let simmer (smells great, right?)

After about 5-8 minutes you will notice your mixture has reduced in size, transfer this to an oven proof dish and cover evenly.

You will want about 1 ½ /2 cm depth of mixture so choose your pan accordingly! My dish is around 25cm in diameter.

Tear up your spinach leaves and scatter around your dish, pushing them slightly into the mixture but not fully submerging.

At this point if you want to make this dish meaty, you can add chorizo.

Next, crack in your eggs and pray your yolks stay whole! I like to try and evenly distribute mine around the outside if possible and one in the middle – this doesn’t always go to plan, so just wing it.

If you want to top with cheese, then do so at this point.

Add another sprinkle of salt and pepper then transfer your dish into the oven and cook for 25 minutes (or until egg whites are cooked)

Take your dish out of the oven and place on a heat proof surface.

Toast your slices of bread in a toaster or under your grill, and roughly chop into soldiers.

Sprinkle your eggs with parsley and serve your dish straight away.