This absolutely divine dish hails from Tunisia (apparently). Ive added the chorizo and spinach to make the dish go a little further. Super simple to whip up.
1/2 onion, finely diced
2 shallots, finely diced
2 garlic clove, finely sliced
1 tbsp sweet paprika
1 dtsp brown sugar
1 tsp ground coriander
1 tsp ground cumin
1 small red chilli, finely sliced
1 tsp red wine vinegar
1 tin tomatoes
6 fresh tomatoes, diced
3 medium capsicum, diced - red, orange and yellow
11/2 c silver beet or spinach
Sea salt and pepper
350 g chorizo
220 g feta, chopped
Heat oil in a large frypan. Add onions and shallots. Gently cook until tender and soft.
In a pestle and mortar or small blender combine garlic, paprika, brown sugar, coriander, cumin, salt and pepper. Blitz until paste-like.
Stir spice paste into the onions and gentle cook for 5 minutes.
Add the chilli and vinegar.
Stir through tinned and fresh tomatoes. Stir to combine.
Add the capsicums and silver beet.
Cook over a gentle heat for 20-25 minutes or until sauce has reduced right down and it lovely and thick. Check seasoning.
Preheat oven to 180 degrees.
In a separate pan heat a little oil and fry chorizo until just cooked. Slice into chunks. Set aside
Once the sauce is ready, you can either keep the mixture in the pan or transfer to individual dishes. Either way they need to be ovenproof.
Dot around the chorizo and feta, gentle press into the sauce.
Now you need to make indentations into the sauce for the eggs to sit in. Break each egg into a small dish and carefully drop into each hole.
Place in the oven and cook until the eggs are cooked. You can speed up the process spooning hot liquid over the eggs in the oven.
Dish up with crusty bread, rocket or chopped parsley and a big glass of red (if having for dinner).