This dish of baked eggs combines spicy tomatoes to give the dish a real punch of flavour whilst the peppers provide a slightly crunchier texture. The spinach give you your daily dose of leafy greens and the eggs offer protein as well as deliciously soft, oozing yolk – making it the perfect breakfast, lunch or dinner! I love the Middle Eastern taste you get from the za’atar, which is a blend of herbs including sesame seeds, thyme, cinnamon, coriander, fennel and sumac – a single teaspoon completely elevates the flavour!
Whilst Israelis traditionally serve it with a loaf of challah or pita bread, I love it with warm crusty rye sourdough that can be dipped into a homemade guacamole or hummus on the side. It’s a vegetarian one-skillet meal that is straightforward to make, very healthy and extremely versatile – if you’re missing any spices or other ingredients, feel free to play around with whatever you have at home.
1 tbsp extra virgin olive oil
1 small yellow onion, diced
1 red pepper, finely chopped
1 small handful of spinach
1 clove of garlic, finely chopped
1 tbsp za’atar
1/2 tsp cayenne powder
1 tsp cinnamon
1/2 tsp cumin
600g tinned crushed tomatoes
Handful of fresh coriander, finely chopped
Salt and pepper, to taste
1. On the stovetop over medium high heat, in a large nonstick or stainless steel skillet.
2. Sweat the onion and garlic in the olive oil in a frying pan or skillet.
3. When the onion is translucent, add the pepper and fry for 3 minutes.
4. Add the spices and tomatoes and let simmer for 5 minutes.
5. Stir in the spinach and most of the coriander (save a little to sprinkle on top).
6. Use a spoon to poke four holes in the sauce, and crack an egg in each one.
7. Cover the skillet and let the sauce simmer around the eggs until the whites are cooked but the yolks are still runny.
8. Remove from the heat, garnish with coriander and serve hot in the pan.