Start your day on a lighter side with this satisfying shakshuka, full of tomatoes, peppers, spinach and eggs. Full of flavor and protein. Serve with a bit of pita bread for a perfect breakfast.

  • 2 tbs Olive oil
  • 1 med Red onion, cut into thin wedges
  • 1 med Red pepper, finely sliced
  • 1 med Yellow pepper, finely sliced
  • 3 cloves Garlic, crushed
  • 1 ½ tsp Cumin
  • 1 tsp Smoked paprika
  • ½ tsp Salt and pepper, each
  • 2 cups Cherry tomatoes, sliced in half
  • ¼ cup Tomato sauce
  • ½ cup Baby spinach
  • 4 med Eggs
  • 1/2 cup Feta cheese crumbles
  • ¼ cup Fresh parsley, roughly chopped

1. Preheat oven to 400°.

2. Heat the oil in a large, oven safe skillet. Add onion and peppers and sauté over medium heat for about 8 minutes soft.

3. Add garlic, cumin, salt, pepper and paprika and cook 1 minute.

4. Add tomatoes, tomato sauce, spinach and 1/3 cup water. Simmer uncovered 15 minutes, then mash the ingredients together until mixed.

5. Make four indentations in the tomato mixture and gently crack an egg into each one.

6. Pop the skillet into the oven for about 5 minutes until eggs are set. You want the egg whites to be firm and the yolk to be runny.

7. Uncover, scatter with feta and parsley and serve with crostini or pita bread.

Serves 2 | Time to Table 30-35 mins