This dish provides a blend of herbs and spices that help to create a real depth of flavour. It also contains three of your 5 A DAY.
This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again. See all our recipes for people living with cancer.
- 2 red peppers, deseeded and sliced
- 2 garlic cloves, finely diced
- 2 green chillies, chopped
- ½ tablespoon smoked paprika
- 1 x 400g tin chopped tomatoes
- 250g spinach
- 6 medium eggs
- 3 tablespoons low-fat plain yoghurt
- 1 tablespoon rose harissa (such as Belazu)
- Small handful fresh mint, roughly torn
- 1 tablespoon chopped pistachios
- 20 minutes
- 5 A DAY:
Nutrition information (per serving)
- Preheat the oven to 200ºC/Fan 180ºC.
- 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.
- 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.
- 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.
- Meanwhile, mix together the yoghurt and harissa.
- Remove the pan from the oven, scatter over the mint and pistachios and serve with dollops of the harissa-spiked yoghurt.
Serve with a slice of wholemeal bread.