Recipe

Baked Eggs With Tomato Herbs And Spinach Recipe

Add Step-by-Step Photos	Amatullah / All my dishes 2 years, 4 months ago A moreish breakfast that will keep you going until lunch. Prep:15m Cook:45m Servings:4	Amatullah
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Ingredients

1 tsp Coriander Seeds

1 tsp Cumin Seeds

10 Stalks Parsley, leaves picked

1 Small Onion, chopped

1 Clove Garlic, crushed

2 Spring Onions (scallions)

1 handful of Spinach leaves, washed, dried and roughly chopped

1 Tbsp Extra Virgin Olive Oil

1 x 500g Jar Tomato Relish (or 1 x 400g can chopped tomatoes)

1 tsp Paprika

8 Small Pita Bread rounds

4 Eggs

6 Mint Leaves

freshly ground black pepper

Directions

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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