• Prep: 5m
  • Cook: 15m
  • Serves: 3

A healthy & savoury breakfast or brunch recipe with the option for a vegan version.


  1. Finely chop the onion. De-seed the peppers and cut into long thin slices.
  2. Heat the oil in a large pan. Add the onion and pepper. Cook for a couple of minutes.
  3. Add the garlic, ground coriander, ground cumin, smoked paprika, tomato paste and chopped tomatoes. Simmer half covered for 5 mins.
  4. Add the spinach leaves and simmer uncovered for another 5 minutes until the spinach is wilted. Season to taste with salt and pepper.
  5. Using a spoon, make four little 'wells' in the pan. Carefully break an egg into each. Cook until the whites are set. The yolks should still be runny.
  6. When ready, add the chopped herbs, yoghurt and black olives on top.
  7. Serve with some crusty bread.


All to be sourced organic where possible

  • 1 tbsp vegetable oil
  • 1 onion
  • 2 peppers
  • 2 garlic cloves, crished
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tbsp tomato paste
  • 2 x 400g can of chopped tomatoes
  • 2 generous handfuls of baby spinach leaves
  • Salt & pepper
  • 4 eggs
  • Optional garnish:
  • Parsley leaves, chopped
  • Mint leaves, chopped
  • Greek yoghurt / labneh / feta
  • Pitted kalamata or black olives
  • Crusty bread
  • For vegan option:
  • Swap eggs with drained silken tofu cut into dice
  • Swap Greek yoghurt with dairy-free yoghurt

Sign up to our newsletter