This breakfast recipe is filling but healthy, and super quick and easy to make in one pan for those mornings when you want to feel like you’re treating yourself with minimal effort. Loaded with spinach it’s high in vitamin C, K, iron and folic acid, with healthy fats and protein coming from the eggs and lycopene from all the delicious tomatoes. Make this next time you want to impress family or friends that have stayed for the weekend or as a Sunday morning treat.
Serves – 3 (as one egg per person)
Prep time –10 Minutes Cook time – 20 minutes
1 tablespoon extra-virgin olive oil
1 cup chopped brown onion
1 red capsicum, de-seeded and diced
2 garlic cloves, minces
½ teaspoon ground cumin
½ teaspoon smoked paprika
1 can crushed or diced tomatoes
Several big handfuls of spinach
Generous pinch of sea salt and ground pepper
Freshly toasted sourdough bread
Firstly, heat the oil in a 12-inch pan over medium heat. Add the chopped onion and the diced red capsicum, cook for around 7 minutes until the onion is soft and translucent.
Turn the heat to medium-low and add the salt, pepper, smoked paprika, garlic and cumin. Stir and cook for around 30 seconds then add the can of tomatoes. Simmer for around 5 minutes until the sauce thickens slightly. Taste and adjust seasonings to your palate.
Add the spinach and stir until wilted then make 3 wells in the sauce and crack in the eggs. Cover with a lid and cook until the eggs are set for around 5 to 8 minutes.
Serve with freshly toasted sourdough for scooping and soaking up the delicious sauce and whatever else you please.