Ingredients 

3 handfuls ripe vine tomatoes, halved
1 onion, finely diced
1 clove of garlic, finely chopped
1 large red capsicum, diced
2 large handfuls of spinach leaves, roughly chopped
1 tablespoon olive oil
4 large eggs
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon ground coriander
A pinch of chilli flakes (optional)
1 teaspoon harissa paste (optional)
¼ cup water
½ teaspoon sugar
50g feta, crumbled
A handful of fresh coriander and parsley, roughly chopped
Black pepper

Method

Saute the onions in the oil for a few minutes. Add the garlic and capsicum and cook for a few more minutes until they are all starting to soften. Stir cumin, paprika and coriander (and chilli and harissa if using) through the vegetables and continue to cook for a minute

Add the tomatoes, water and sugar, then season with black pepper. Heat the mixture until it starts to simmer then leave it to cook uncovered for 20-25 minutes until the tomatoes have started to break down and the sauce has thickened. Stir the spinach through the sauce until it wilts

Make four indentations in the sauce then carefully crack an egg into each one. Cover the pan and let the eggs poach in the sauce - allow 4 minutes for soft yolks and 8 minutes for firm yolks

When the eggs are ready, sprinkle the feta and herbs over the top and serve immediately