Serves: 4

Prep Time: 20 minutes


  • 1 tbsp extra virgin olive oil
  • 1 medium red pepper, finely sliced
  • 3 large garlic cloves, crushed
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds, crushed
  • 1 heaped tsp smoked paprika
  • 400g can cherry tomatoes
  • 115g baby spinach
  • 4 medium eggs
  • ½ small bunch coriander, roughly chopped


  1. Heat the oil in a large pan. Add the pepper and fry over a medium heat for about 5 mins until it begins to soften.
  2. Add the garlic, cumin, coriander seeds and paprika and fry for 1 min more.
  3. Tip in the tomatoes, spinach and 100ml water and bubble until the spinach has wilted, then lower to a simmer and cook, uncovered, for 10 mins. Season to taste.
  4. Make four indentations in the tomato mixture and gently crack an egg into each one. Cover with a lid or foil and cook over a gentle heat for 8-10 mins, or until the eggs are just set. Checking regularly towards the end to make sure the eggs do not overcook
  5. Uncover, scatter with fresh coriander and serve. Goes well with slices of bread to dunk in.


Feel free to share all your lovely creations with me on instagram @jennifermedhurst or twitter @jennmedhurst