Serves: 2 Preparation: 10min Cook: 50min Ready in: 1hour
2 tablespoons extra virgin olive oil
1 cup chopped yellow onion
1 red bell pepper, seeded and diced
Josh&Sue 4 Seasons salt & Pepper, grind 4-6 times approx. ½ teaspoon
2 medium garlic cloves, minced
Pinch of cayenne pepper, optional
1 can crushed tomatoes
2 tablespoons Josh&Sue Rose Harissa Paste
1 cup fresh spinach, chopped
⅓ cup crumbled feta cheese
¼ cup fresh parsley leaves
1 avocado, diced
Toasted bread, for serving
Heat the oil over medium heat in a 30cm lidded stainless steel or enamel-coated cast-iron skillet. Add the onion, red pepper, salt, grinds of fresh pepper and cook until the onion is soft and translucent, 6 to 8 minutes.
Reduce the heat to medium-low and add the garlic and cayenne, if using. Stir and let cook for about 45 seconds, then add the tomatoes and Rose Harissa Paste. Simmer for 15 minutes until the sauce is thickened.
Add the spinach and stir until wilted. Make 4 to 6 wells in the sauce and crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.
Or you can divide in to smaller skillets for individual serves as we have done.
Season with salt and pepper to taste and sprinkle with the feta, parsley and avocado. Serve with toasted bread for scooping.