Inspired by Yotam Ottolenghi’s inspirational cookbook “Plenty” here is a modified version of a delicious way to get those vegetables into breakfast. A cast iron pan (or 4 mini / individual serving ones) is more ideal at distributing and retaining heat. However, as with any recipe, it’s important to be flexible, and to use what you have.
2 Tbsp olive oil
1 red bell pepper, thinly sliced
1/2 red onion, thinly sliced
3 tomatoes, finely chopped
1 tsp cumin
1 tsp ground coriander
1 tsp fresh or dried thyme
1 tsp salt
1 Tbsp brown rice syrup or coconut sugar, optional
1 cup water
1 handful of spinach, inely shredded
Eggs (pastured, organic, or free-range)
Fresh parsley or clilantro/coriander to garnish
Heat the pan and coat with oil. Fry the pepper, onion, and tomatoes, until the onions are soft. Add the spices, salt, and sugar, sauté for another minute, breaking the tomato chunks up further.
Add the water and on a medium-low heat, simmer for 15-20 minutes, uncovered, to make a chunky, thick tomato sauce.
Turn the heat down more, add the spinach and make slight indents in the sauce to cradle the eggs. Gently crack the eggs into these pockets. Cover and simmer on VERY low heat for 10-12 minutes.
Take the cover of and give the pan a burst of high heat for a minute. Serve immediately, in the pan, with fresh herbs to garnish.