Sometimes I crave something really green to start the day, and this recipe is a great way to get loads of iron-rich spinach into the system first thing in the morning. It beats a bright green juice or smoothie concoction – I’d need the intentions of an angel to drink one of those. I will instead stick to my spinach shakshuka, which is cooked in a rich tomato sauce and finished with runny eggs on top. It’s delicious served with yoghurt and toast.
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.
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.
Add the cumin seeds and smoked paprika and cook the spices through for a few minutes.
Add the spinach, a handful at a time, and mix as best as you can – I know spinach can go rogue! Put the lid on the pan and allow the spinach to wilt. This will only take a few minutes.
Take off the lid and cook for another few minutes on a medium heat until all the moisture has dried up.
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.
Spoon an egg and some of that smoky spinach on to each plate, and serve with yoghurt and crisp toasted sourdough.
Preparation time: 15 minutes
3 tbsp olive oil
2 cloves of garlic, crushed
2 spring onions, finely chopped
½ tsp salt
1 tbsp tomato purée
4 tomatoes, chopped
2 tsp cumin seeds
1 tsp smoked paprika
200g baby spinach leaves
4 medium eggs
1 tsp chilli flakes