Serves 2 (if you’re in a sharing mood…)

INGREDIENTS

• 1 onion, finely sliced

• 1 pepper of any colour, de-seeded and finely sliced

• 1 tbsp oil

• 2 tsp cumin (seeds or ground)

• Salt and cracked black pepper

• 1 x 400g tin chopped tomatoes

• Handful of spinach or other leafy greens

• 2–4 eggs

• A pinch of chilli or paprika

METHOD

1.  Chuck the onion and pepper into a pan with the oil, cumin, salt and pepper. Cook on a medium heat until the onions have started to soften.
2.  Pour over the tomatoes, slice and add the greens, then cook for around 10 minutes, stirring occasionally to disturb everything so it doesn’t stick.
3. Crank the heat up and add a splash of water to loosen the mixture, as the eggs need something to cook in (kind of like poaching, but not like poaching, because I can’t poach an egg to save my life!) Mix it all well.
4. When it starts to bubble and splutter, make a gap in the mixture and break in the eggs, one at a time. Cook them for a minute or two, then reduce the heat to medium.
5. Cover the pan with a lid (or tin foil, a plate – anything but your hands!) and cook for around five minutes, peeking half-way through to check if the white is cooked but the yolk is still runnyish with a promise of soft, sloppy gorgeousness.
6. Serve immediately with a sprinkle of chilli or paprika and a good grind of black pepper.