‘Almost’ shakshuka with harissa yoghurt

Method

1. Preheat the oven to 200ºC/Fan 180ºC.
2. In a wide, shallow, ovenproof pan, warm the red peppers, garlic, green chillies and smoked paprika over a medium heat for 3-5 minutes, until gently cooked through.
3. Add in the tomatoes and turn the heat up high. When the tomatoes have thickened and the sauce has reduced by half, add in the spinach and cook until wilted.
4. Make six wells in the sauce, crack an egg into each well and put the pan into the oven for 8 minutes until the whites are just set.
5. Meanwhile, mix together the yoghurt and harissa.
6. Remove the pan from the oven, scatter over the mint and pistachios and serve with dollops of the harissa-spiked yoghurt.