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Baked eggs with tomato herbs and spinach Recipe

Ingredients

How to make it

  • Preheat oven to 150°C.
  • Place frying pan over a medium heat. Tip the coriander seeds and stir with the wooden spoon until they start to smell fragrant.
  • Tip the seeds into the mortar.
  • Add the cumin seeds to the same pan and stir until they smell fragrant. Tip the seeds into the mortar.
  • Using the pestle, grind the toasted seeds to a coarse powder and set aside.
  • Rinse the parsley (dry by rolling in a tea towel), chop it up and then place it in a small bowl.
  • Peel and dice the onion. Peel the garlic and chop finely. Trim the outside layer from the spring onions and cut off the tops, then slice the spring onions finely.
  • Place the onion, garlic, and spring onion in a small bowl.
  • Heat the oil in the frying pan over a medium heat. Add the onion, garlic and spring onion, cook stirring with a wooden spoon until soft.
  • Open the relish (or canned tomatoes) and tip into the pan. Add the paprika, cumin and coriander and cook until the tomato is bubbling and starting to thicken.
  • Drop the shredded spinach leaves into the pan and stir.
  • Warm the pita bread rounds on the oven rack for 5-8 minutes.
  • Break an egg carefully into a small dish. Make a hole in the tomato sauce and slide the egg into the hole.Repeat with the remaining eggs.
  • Cover the pan with a sheet of foil and cook for 3 minutes.
  • Uncover the pan and scatter with the chopped parsley and torn mint leaves. Grind over some black pepper.
  • Take the pan from the stove and place on the table. Using a large serving spoon, serve onto plates.
  • Use the warmed pita bread for scooping up the sauce.

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The Cook

amatullah Perth, AU

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