Breakfast Spinach Shakshuka

Serves: 2

You will need

1 tbsp oil
1 leek, sliced
1 red pepper, diced1 tsp smoked paprika
1 tsp ground cumin
400g can chopped tomatoes
200g spinach
4 medium eggs



Directions

1. Heat the oil in a large sauté or frying pan and fry the leek and pepper for 3-4 minutes, add the spices and cook for 1 minute, season.

2. Stir in the tomatoes and 100ml water, cover and simmer for 2 minutes.  Add the spinach and cook for a few moments until just wilted.  Make 4 indents in the mixture with the back of a spoon and crack an egg into each. Cover and cook gently for 3 minutes until the whites have set but the yolks are still runny. Serve immediately.

Cooks tip

For a spicier version, try using hot smoked paprika. Great served with warm flatbreads to scoop up the tomato sauce.

Recipe courtesy of Discover Great Veg



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