Ingredients
Directions
- 1
Place a non stick pan over medium heat and drizzle with extra virgin olive oil.
- 2
Add diced capsicum and onion to the pan. Toss and cook for 3-4 minutes until softened.
- 3
Add cumin, paprika, salt, pepper and spinach to the pan. Mix until combined, and then add tinned tomatoes and ½ C water. Stir gently.
- 4
Bring to a simmer and then crack 3 eggs evenly distributed into the tomato and capsicum mixture.
- 5
Cover the pan with the lid and cook for 5-8 minutes, until the eggs are cooked to the desired consistency.
- 6
Remove from the oven and top with freshly sliced avocado, herbs, salt and pepper. Serve with toasted sourdough & then enjoy!
