Ingredients
- 2 tablespoons extra-virgin olive oil
- 2-3 small yellow onions, diced
- 3 cloves of garlic, minced
- 1 large red bell pepper, thinly sliced (or two if small)
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 2 teaspoons harissa spice
- 2 x 400 g crushed canned tomatoes
- 1/2 teaspoon sea salt, plus more to taste
- Freshly ground pepper, to taste
- handful baby spinach
- 3-5 large eggs
- 150 g goat cheese, without the rind (chèvre), sliced thinly
- Za’atar spice, to garnish (optional)
- Flat-leaf parsley or other fresh herbs of choice, to garnish
- fresh pita bread, to serve
Instructions
- Preheat oven to 375°F / 190°C degrees.
- In a deep-sided oven-proof skillet, heat the oil over medium . Add in onion, garlic, and the bell red pepper, and cook gently until very tender, about 20 minutes. Add the spices and stir to combine.
- Pour in canned tomatoes, season with salt and pepper, and stir to combine. Continue cooking until the mixture is bubbling. Add spinach and stir until incorporated.
- Carefully crack the eggs over the top of the mixture. Sprinkle the goat cheese on top.
- Transfer to the preheated oven and bake for about 8-10 minutes, or until the eggs have set and yolks are to your liking. Remove from oven and sprinkle with za’atar and fresh parsley. Serve with warm pita bread for dipping into the sauce.
- Enjoy!
Nutrition
Notes
- Fan of a runny yolk? To ensure a runny yolk and set whites of the egg, simple create small wells for cracking the eggs into, and then spoon a little sauce over the whites. This will help them cook faster, while the yolk stays runny.