2 Tbls olive oil
1 x small red onion, thinly sliced
1 x medium red capsicum, thinly sliced
2 cloves garlic, crushed, peeled, roughly chopped
1 x small red chilli, chopped
2×400 g cans diced tomatoes
2 tspn sugar (optional)
1/4 tspn caraway seeds, crushed
1/2 tspn cumin seeds, crushed
1 tspn sweet paprika
1/2 tspn ground coriander
20 g spinach leaves, coarsely chopped
1/2 tspn dried chilli flakes (optional)
1. Heat the oil in a non-stick frying pan over medium-high heat. Add the onions and cook for 5 minutes, until soft and wilted. Add the garlic, capsicum, chilli, the salt, pepper, sugar and spices. Cook for a minute, stirring constantly, to release their fragrance.
2. Add the canned tomatoes and reduce the heat to medium and cook for 12 to 15 minutes, or until the sauce has thickened slightly. Stir in the chopped spinach.
3. Make 3 indentations in the sauce. Crack an egg into each indentation, careful not to disturb the yolks.
4. Reduce heat to low. Cover and cook for 3 to 5 minutes, until the eggs are cooked to your liking. Serve with crusty bread.