• 1 medium onion, diced
  • 1 red bell pepper, seeded and diced
  • 4 garlic cloves, finely chopped
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp coriander powder
  • 1/4 tsp chili powder
  • 1 can whole peeled tomatoes (230 gr)
  • 300 gr or a cup of fresh spinach
  • 6 large eggs
  • salt and pepper, to taste
  • 60 gr cheddar or mozzarella cheese
  • 1 small bunch fresh cilantro, chopped
  • 1 small bunch fresh parsley, chopped



  • Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
  • Add garlic and spices and cook an additional minute.
  • Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
  • Add the cumin seeds and smoked paprika and cook the spices through for a few minutes
  • Add the spinach, a handful at a time, and mix as best as you can – I know spinach can go rogue! Put the lid on the pan and allow the spinach to wilt. This will only take a few minutes.
  • Take off the lid and cook for another few minutes on a medium heat until all the moisture has dried up. (if you don't use eggs, you can immediately serve this dish)
  • spread the cheese on top of the tomato base spinach and Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking. (other options is to broil to give that extra crisps, make sure the moisture of the dish are not to dry)
  • Garnish with chopped cilantro and parsley.


  • Spoon an egg and some of that smoky spinach on to each plate, and serve with yoghurt and crisp toasted sourdough.