Shakshuka

30 ml (2 Tbsp) Food Lover’s Extra Virgin Olive Oil

250 ml (1 cup) chopped yellow onion

1 red bell pepper, stemmed, seeded and diced

1,25 ml (¼ tsp) Himalayan salt, plus more to taste

Freshly ground black pepper

3 garlic cloves, minced

2,5 ml (½ tsp) Food Lover’s Smoked Paprika

2,5 ml (½ tsp) Food Lover’s Ground Cumin

Pinch cayenne pepper, optional

400 g (1 can) La Belinda Chopped Tomatoes

30 ml (2 Tbsp) harissa paste

250 ml (1 cup) fresh spinach, chopped

3-5 large eggs

80 ml (⅓ cup) crumbled feta cheese

60 ml (¼ cup) fresh parsley, chopped

1 avocado, sliced

Microgreens, for garnish, optional

Toasted bread, for serving

Food Lover’s Crispy Onions, to serve

1. Heat the oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet.
2. Add the onion, red pepper, salt and several grinds of fresh pepper, and cook until the onion is soft and translucent, approximately 6 to 8 minutes.
3. Reduce the heat to medium-low and add the garlic, paprika, cumin and cayenne, if using.
4. Stir and let cook for about 30 seconds, then add the tomatoes and harissa paste.
5. Simmer for 15 minutes until the sauce has thickened.
6. Add the spinach and stir until wilted.
7. Use the back of a spoon to make 3 to 5 wells in the sauce. Crack in the eggs.
8. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.
9. Season with salt and pepper to taste and top with the feta, parsley, avocado and microgreens.
10. Serve with toasted bread for scooping and crispy onions for crunch.