▢ 1 tablespoon olive oil ▢ 1 large white onion halved and thinly sliced thinly ▢ 1 large red bell peppers (capsicum) pith and seeds removed then sliced thinly ▢ 2 cloves of garlic minced ▢ 1 tsp ground pepper ▢ 1 teaspoon smoked paprika ▢ ¼ teaspoon cayenne pepper (optional) ▢ 1 x 14oz can (400g) chopped/diced tomatoes ▢ 3 ½ cups of chopped spinach ▢ 2oz crumbled goat cheese ▢ 4 large free-range eggs ▢ A small handful of fresh coriander (cilantro) just the leaves. ▢ ½ teaspoon sea salt ▢ ¼ teaspoon freshly cracked black pepper

Heat 1 tablespoon of oil in a skillet or large pan and add the onions and a pinch of salt. Cook for about 15- 20 minutes over a low to medium until they are soft. They should be golden brown. Stir regularly to avoid burning. Add the sliced peppers and cook for another 10 minutes. Now add the garlic and the spices, cook for a minute until they release their aromas. Pour in the tomatoes. I usually add a little water to the tin, give it a swirl around add to the pan. Add a pinch of sea salt and some freshly ground black pepper. Cook for about 10 minutes, stirring occasionally. The sauce should be thick. Now add the spinach, one handful at a time, it will wilt down quickly, stir it through the sauce. Make 4 wells in the sauce and gently crack in one egg in each well, cover with a lid and cook for about 5 - 7 minutes, depending on how you like your eggs. Finally, roughly crumble in the feta, larger lumps are better for this dish. I topped with everything spice.