One red pepper (chopped)

8 eggs

1 can chopped tomatoes

80g spinach

20g chopped parsley

1 clove garlic

1tsp paprika

1tsp chilli flakes

1tsp ground coriander

1 large onion

4 slices rye bread


  1. In an oven proof pan, fry one onion in water.  
  2. Add the chopped tomatoes, garlic, red pepper, ground coriander, paprika and spinach. Simmer until thick and the spinach is wilted.
  3. Make small wells in the mixture and crack in the eggs
  4. Pop the pan in the oven and bake at 180degreesC for 15mins.
  5. Sprinkle with the chilli flakes and parsley
  6. Serve in the pan - 2 eggs per person
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