Serves 4 — Time: 35 mins
Recipe in collaboration with our friends over at Australian Eggs! Created using the Solidteknics nöni™ 26cm Frypan.
Ingredients
- 8 eggs
- 2 tbsp extra virgin olive oil
- 1 red onion, diced
- 1 red capsicum, diced
- 1 fresh red chilli, sliced
- 3 garlic cloves, finely chopped
- 1 tsp ground cumin
- 2 tsp paprika
- 4 tomatoes, diced (or 1 can tomatoes)
- 1 tbsp tomato paste
- Fresh black pepper
- 120g baby spinach
- 120g feta
- 1 tbsp parsley, chopped
- Toasted wholemeal sourdough, to serve
Method
- Preheat the oven to 180°C.
- Heat the extra virgin olive oil in an ovenproof frying pan over a moderate heat. Add the onion, capsicum, chilli and garlic and sauté for 3–4 minutes until the onion is translucent.
- Add the cumin, paprika, tomatoes and tomato paste. Simmer for about 10 minutes. Fold through the spinach.
- Make 4 indentations in the mixture and crack 2 eggs into each indent. Bake for 10 minutes, or until the eggs are set to your liking.
- Crumble the feta over the top and scatter with fresh parsley. Serve immediately with toasted wholemeal sourdough slices.
