( SERVES 6 )
These poached eggs are cooked with spinach in a richly flavoured tomato sauce and served topped with yoghurt and dukkah. They make a great brunch or simple dinner. Scale the recipe up or down depending on how many people you’re feeding. Serve with warmed flatbread.
- Heat oil in a deep frypan and fry spice mix until fragrant (1-2 minutes). Add tomato pasta sauce and simmer for 5 minutes. Stir in spinach and allow to wilt.
- Make little hollows in the sauce for the eggs. Break one egg at a time into a cup, then drop gently into a hollow. Cover and cook until eggs are just set (3-4 minutes). Drizzle with yoghurt and sprinkle with dukkah and coriander. Serve in the pan.
See more of Annabel's egg recipes