Shakshouka with Rose Harissa & Urfa Biber

Step 1

Add oil to a large deep frying pan with onion, capsicum and garlic. Stir over low heat for 5 minutes, then add spices; stir well.

Step 2

Stir through tomatoes and place a lid on the pan, stirring occasionally, for 15-20 minutes, until vegetables are soft. Add spinach until wilted and salt to taste.

Step 3

Using the back of a spoon, make indents for the eggs, then crack directly into them. Continue cooking over low heat until eggs are cooked through, about 5-7 minutes. You can speed up this process by returning the lid to pan.

Step 4

Serve with a scattering of parsley and extra urfa biber chilli.