Shakshuka with Spinach and Feta

Ingredients

Directions

Heat the olive oil in a large heavy-bottomed skillet and sauté the onion, garlic and red bell pepper until softened, about 3-4 minutes.
Pour in the crushed tomatoes, add the paprika, cumin and spinach and cook until wilted. Season to your taste.
Make two wells in the mixture and crack the eggs into them. Cover the skillet and cook until the eggs are set to your liking (about 5-6 minutes)
Sprinkle with feta cheese, coriander and chillies if you like a little spice in the morning.
Use the wholegrain toast to mop up the mixture.