One-Pan Shakshuka with Feta

Ingredients

• 4 eggs
• 3 garlic cloves, minced
• 80 g feta, crumbled
• 2 pitta breads, warmed
• 1 x 400g tin chopped tomatoes
• 1 red pepper, diced
• 1 onion, finely diced
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp chilli flakes
• ½ tsp cinnamon
• 1 tbsp olive oil
• 15 g coriander, roughly chopped
• 100 g baby spinach
• Fine salt
• 100 g mixed leaves, dressed with 1 tbsp olive oil and 1 tbsp lemon juice

Method

1. Heat the olive oil in a large, deep frying pan over medium heat. Add the onion and red pepper with a good pinch of salt and cook for 6–7 minutes, stirring now and then, until softened and just starting to catch at the edges; that catch is flavour, don't rush past it.
2. Stir in the garlic and cook just until fragrant, about 30 seconds; no more.
3. Add the cumin, smoked paprika, chilli flakes and cinnamon and fry them in the oil for 30–60 seconds until fragrant and a shade darker.
4. Tip in the chopped tomatoes, water. Season generously with salt and pepper, bring to a gentle simmer and cook for 12–14 minutes, stirring occasionally. Loosen with a splash more water if it tightens up too much.
5. Stir the spinach through a handful at a time and let it wilt into the sauce, about 1 minute.
6. Make 4 wells in the sauce and crack an egg into each. Season the eggs with a pinch of salt, cover with a lid and cook for 5–6 minutes until the whites are just set but the yolks still wobble when you nudge the pan.
7. Scatter the crumbled feta over the eggs and sauce while everything is still bubbling; the feta softens but shouldn't melt away.
8. Bring the pan straight to the table. Shower over the chopped coriander, crack over plenty of black pepper, and tear the warm pitta to scoop through yolk, sauce and feta.