Shakshuka with red and yellow peppers and spinach

Method

1. 01

   Cook down the onion and peppers

   Heat the rapeseed oil in a wide pan over medium heat. Add the red onion and both peppers, then cook for 8–10 minutes until softened.

2. 02

   Bloom the garlic and spices

   Stir in the garlic, cumin seeds, crushed coriander seeds and smoked paprika. Cook for 1 minute.

3. 03

   Fold in tomatoes and spinach

   Tip in the cherry tomatoes, spinach and 100 ml water. Fold the spinach through until it wilts.

4. 04

   Let the sauce thicken uncovered

   Leave the pan uncovered and simmer the sauce for 10 minutes, then season to taste.

5. 05

   Shape four wells for the eggs

   Press four wells into the sauce and crack one egg into each space.

6. 06

   Set the eggs beneath a cover

   Cover with a lid or foil and cook gently for 8–10 minutes, until the eggs are just set.

7. 07

   Scatter over dill and coriander

   Uncover the pan and scatter over the roughly chopped coriander and dill.