TOTAL TIME: 40 MINS
SERVINGS: 2
CALORIES/SERVING: 342 KCAL
INGREDIENTS:
1 tbsp cold pressed rapeseed oil
1 red onion, cut into thin wedges
1 red pepper, finely sliced
1 yellow pepper, finely sliced
3 large garlic cloves, crushed
1 tsp cumin seeds
1 tsp coriander seeds, crushed
1 heaped tsp sweet smoked paprika
400g can cherry tomatoes
115g baby spinach
4 medium eggs
½ small bunch coriander, roughly chopped
½ small bunch dill, roughly chopped
METHOD:
Heat the oil in a large, non-stick frying pan. Add the onion and peppers and fry over a medium heat for 8-10 mins until the veg is beginning to soften. Add the garlic, cumin, coriander and paprika and fry for 1 min more. Tip in the tomatoes, spinach and 100ml water and bubble until the spinach has wilted, then lower to a simmer and cook, uncovered, for 10 mins. Season to taste.
Make four indentations in the tomato mixture and gently crack an egg into each one. Cover with a lid or foil and cook over a gentle heat for 8-10 mins, or until the eggs are just set. Uncover, scatter with the fresh herbs and serve.
NUTRITION:
kcal-342
fat-17g
saturates-3g
carbs-21g
sugars-19g
fibre-10g
protein-21g
salt-0.5g