Shakshouka

Ingredients

• 3 Tbsp (45 ml) avocado or olive oil
• 1 onion, finely chopped
• a pinch of chilli flakes
• 1 red pepper, deseeded and chopped
• 100 g spinach leaves, washed and roughly chopped
• Sea salt and freshly milled black pepper
• 1 x 410g bottle tomato passata (or 410 g fresh tomato purée if Strictly Paleo©)
• 4 free range eggs
• a handful of fresh coriander, roughly chopped
• chopped avocado for serving

Instructions

1. 1

   Heat 2 Tbsp (30 ml) of the olive oil in a frying pan and sauté the onion, chilli and red pepper for a few minutes or until the vegetables are soft.

2. 2

   Add the spinach and continue to fry until it is wilted. Season with salt and pepper and then pour in the tomato passata or tomato purée. Allow to simmer gently for 10 minutes.

3. 3

   Using the back of a spoon, make four wells in the sauce and add a little extra oil Crack the eggs into the wells, season with a little salt and pepper and leave to fry for a few minutes or until the eggs have cooked through.

4. 4

   Garnish with fresh coriander and serve with chopped avocado.