Nadiya reveals her family favourites

The Bake Off winner shares three of her best crowd-pleasing comfort foods

SERVES: 4 PREP: 15 MINS COOK: 30 MINS

3 tbsp olive oil

2 cloves of garlic, crushed

2 spring onions, finely chopped

½ tsp salt

1 tbsp tomato purée 4 tomatoes, chopped 2 tsp cumin seeds

1 tsp smoked paprika 200g baby spinach leaves

4 medium eggs

1 tsp chilli flakes

To serve: Greek yogurt Toasted sourdough

1. Place a lidded pan on a high heat. Add the oil and garlic. Turn the heat down and add the spring onions.

2. Add the salt, tomato purée and chopped tomatoes and cook for about 5 mins, adding a couple of tablespoons of water if they start catching.

3. Add the cumin seeds and smoked paprika and cook the spices through for a few mins.

4. Add the spinach, a handful at a time, and mix. Put the lid on the pan and allow the spinach to wilt.

5. Take off the lid and cook for another few mins on a medium heat until all the moisture has dried up.

6. Make 4 cavities in which to place the eggs. Crack an egg into each cavity, then put the lid on top and leave on the heat until the whites are cooked and the yolks are still runny. This will take roughly 4 mins. Take the lid off and sprinkle over the chilli flakes.

7. Spoon an egg and some smoky spinach on to each plate, and serve with yogurt and crisp, toasted sourdough.

Per serving: 192 cals, 15g fat (3g sat fat), 4g sugar, 0.9g salt