1 small red chilli, deseeded and chopped (optional)
1 tsp dark brown sugar
400g crushed tomatoes
2 handfuls baby spinach leaves, washed
2 tbsps fresh basil leaves
2 tsps smoked Spanish paprika
sea salt and freshly ground black pepper
4 large eggs
2 tbsps flat leaved parsley, chopped (optional)
1 tbsp dukkah (north African spice and nut mix, optional)
Turkish bread, toasted
Preheat oven to 180o
Heat oil in a large frying pan over medium heat. Add the diced onion, capsicums and fresh chilli if you’re using it. Cook gently, stirring occasionally for 4-5 minutes or until ingredients begin to soften.
Add garlic, paprika and herbs. Cook for another minute or until fragrant.
Add crushed tomatoes and brown sugar. Bring to a simmer and cook for 10 minutes or until flavours combine and the sauce slightly thickens. Add salt and pepper to taste.
Wilt spinach in a pan with boiling water. Drain immediately and squeeze out any excess moisture.
Transfer tomato and spinach to an ovenproof serving dish or small frying pan about 22 cm across.
Make deep wells in the mixture and carefully crack the eggs into the center of each well.
Sprinkle generously with crumbled fetta.
Bake for 12 minutes or until egg whites are cooked and yolks are still slightly runny. Serve scattered with dukkah, parsley and toasted Turkish bread for dipping.
Tip: Simplify the process by cracking eggs into a small bowl and then sliding into wells one at a time.