Shakshuka Eggs (serves 4)

Ingredients

·      2 Tbsp olive oil

·      1 onion – chopped

·      1 red bell pepper – chopped

·      ¼ tsp salt

·      Black pepper

·      3 cloves garlic – minced

·      ½ tsp smoked paprika

·      ½ tsp ground cumin

·      Pinch cayenne pepper

·      1 tin chopped tomatoes

·      2 Tbsp Harissa paste

·      handful baby spinach

·      3-5 eggs

·      1 round feta

·      ¼ c chopped parsley

·      1 avocado – diced

Instructions:

1.     Heat the oil in a large pan. Gently sauté the onion, pepper and garlic. Add the salt and pepper and cook until the onion is soft.

2.     Add the paprika, cumin, harissa paste and tomatoes and simmer for 15 minutes or until sauce thickens.

3.     Add spinach and stir until wilted.

4.     Make a well for each egg. Crack the eggs into the wells. Cover and cook at a low heat for 5 to 8 minutes (depending on how well-done you prefer your eggs).

5.     Season with salt, pepper. Garnish with parsley, avocado and crumbled feta.