Prep: 5 mins
Cook: 15 mins
Serves: 2 (as a main)
Ingredients
- 2½ tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp cumin seeds
- 1 x 400g can cherry tomatoes
- 100g fresh cherry tomatoes
- 1 clove garlic
- ½ bunch flat-leaf parsley
- ½ bunch basil
- ½ bunch mint, leaves picked
- 1 tbsp drained capers
- 1 tsp Dijon mustard or gluten-free mustard
- 1 tbsp white wine vinegar
- 3 tbsp cold water
- Freshly ground black pepper
- 100g baby spinach leaves
- 4 x 60g eggs
- Pinch chilli flakes, to serve
- 2 Coles Mini White flatbreads (42g each) or gluten-free flatbreads, chargrilled or warmed, to serve
Instructions
- Drizzle 1 tbsp oil in a medium non-stick frying pan over medium heat.
Add the paprika and cumin. Cook, stirring, for 30 seconds.
Add the canned tomatoes and fresh tomatoes and bring to the boil over high heat.
Reduce heat to medium and simmer, covered, for 5–6 minutes or until the tomatoes soften. - Meanwhile, put the garlic, most of the parsley, the basil, mint, capers, mustard, white wine vinegar, remaining oil and water in a small food processor.
Process to a smooth paste. - Stir the spinach into the pan with the tomatoes and cook, stirring, until the spinach wilts.
(Put the lid back on for a few minutes, then stir again to help it wilt.) - Make four dips in the mixture and gently crack an egg into each one.
Cover with a lid and cook over a medium heat for 6–8 minutes, or until the eggs are just set.
Uncover the pan, then drizzle over the herby sauce.
Scatter over the reserved parsley and chilli flakes, if using.
Serve with flatbreads.
