PREP 3 MIN•COOK 10 MIN
Number of servings
2 tsp olive oil
2 garlic cloves crushed
1⁄2 tsp ground cumin
2 tsp smoked paprika
1 tin of chopped tomatoes (400g tin)
4 large eggs
salt and pepper, to taste
1 cup (40g) baby spinach leaves
30g feta crumbled
1 long red chilli diced
2 thin slices (40g ea) sourdough bread (or gluten free) toasted
Heat oil a non-stick frypan over medium heat, add garlic and spices, saute for 1 minute. Add tomatoes and bring to a simmer.
Create a well in the sauce for each egg and crack an egg in each space. Sprinkle with salt and pepper.
Reduce heat slightly, cover and allow to cook for 7 minutes (or until eggs are to your liking).
Remove from heat, gently add spinach around eggs and stir into sauce, to wilt slightly. Crumble feta on top, sprinkle with chilli and serve with toast.
1631 kJ / 390 cals
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