Smoky Spinach Shaksusha

Ingredients

• 3 tablespoons olive oil
• 2 cloves of garlic, crushed
• 2 spring onions, finely chopped
• ½ teaspoon salt
• 1 tablespoon tomato purée
• 4 tomatoes, chopped
• 2 teaspoon cumin seeds
• 1 teaspoon smoked paprika
• 200g baby spinach leaves
• 4 medium eggs
• 1 teaspoon chilli flakes

Preparation

1. place a large non-stick frying pan (preferably one with a lid) on a high heat. add the oil, and as soon as it is warm, add the garlic. turn the heat down and add the spring onions.
2. add the salt, tomato purée and chopped tomatoes and cook for about 5 minutes, until the tomatoes have softened, adding 2 tablespoons of water if they start catching on the bottom of the pan.
3. add the cumin seeds and smoked paprika and cook the spices through for a few minutes.
4. add the spinach, a handful at a time, and mix. put the lid on the pan and allow the spinach to wilt. this will only take a few minutes.
5. take off the lid and cook for another few minutes on a medium heat until all the moisture has dried up.
6. make 4 cavities in which to place the eggs. crack an egg into each cavity, then put the lid on top and leave on the heat until the whites are cooked and the yolks are still runny. this will take roughly 4 minutes. take off the lid and sprinkle over the chilli flakes.