150g black Hojiblanca olives
Olive oil to fry
1 large onion, finley chopped
2 cloves garlic, crushed
Good pinch chilli flakes
1 tsp coriander seeds, roughly crushed
600g large vine ripe tomatoes, chopped
4 piquillo peppers, sliced
Two large handfuls baby spinach
4 medium free range eggs
First of all, heat the oven to 200c. fan 180c.
Next, in a frying pan heat a good layer of oil and gently fry the onion for 10 minutes until soft then add the garlic, chilli flakes and coriander seeds and cook for a couple of minutes before adding the tomatoes and peppers.
Cook over a low heat until the sauce is lovely and thick, about 10-15 minutes then add the spinach and allow to wilt then stir in the olives. Tip into an ovenproof terracotta dish.
Make 4 hollows in the sauce and crack an egg into each. Pop the dish into the oven and bake for 15 minutes until the eggs are just set. Serve straight away. Enjoy!