An easy to make, gourmet breakfast with interesting flavours of the Middle East with cumin and coriander! Takes very little time to make!
3 servings | prep time 30 minutes
- 2 Tbsp olive oil
- 1 small yellow onion, minced
- 1 medium green bell pepper, diced
- 2-3 cloves of garlic, minced
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1 tsp chili powder
- 1⁄4 tsp turmeric
- 1 can organic chopped tomatoes
- 2 cups spinach, organic
- Salt and pepper
- 6 farm fresh or organic eggs
- 1⁄4 cup parsley
- crumbled feta cheese (optional)
Preheat the oven to 375 °C. Heat olive oil on medium in a cast iron pan. Toss in onions and pepper and cook until soft—about 15 minutes. Add garlic and spices and cook for another couple of minutes. Pour in the tomatoes and heat through, then stir in the spinach until wilted. Add salt and pepper to taste. Using a spoon, make six wells in the sauce. Crack the eggs into the depressions and put the whole pan in the oven for 7–10 minutes, or until the eggs are cooked. Serve with chopped parsley and feta as desired.
Nutritional value (per serving): Calories 129; Fat 10 g; Carbohydrates 4 g; Protein 7 g
More recipe inspiration: Here’s an easy recipe to make your own oat milk! Goes great in coffee.