Cherry tomato, roasted pepper & spinach Bombay eggs

1 HOUR 15 MINUTES | SERVES 4 | EASY |

CHILLI OIL

extra-virgin olive oil 100ml dried chilli flakes 1 tbsp BOMBAY EGGS red onions 2, cut into wedges red, yellow and orange peppers 1 of each, cut into strips olive oil 3 tbsp ground coriander 2 tsp ground cumin 2 tsp ground turmeric 1 tsp cherry tomatoes 500g passata 600ml ginger 50g, finely grated caster sugar 1 tbsp dried chilli flakes 1 tsp baby spinach 2-3 big handfuls coriander a large bunch, roughly chopped eggs 4 large greek yogurt 150ml nigella seeds 2 tsp (optional)

• Combine the extra-virgin olive oil and chilli flakes in a screw-top jar or bowl.

• Heat the oven to 180C/fan 160C/gas 4. Scatter the onions and peppers in a large roasting tin and drizzle with the olive oil. Cook for 20 minutes or until the vegetables have started to soften. Stir in the ground coriander, cumin and turmeric. Return to the oven and cook for a further 10 minutes.

• Meanwhile, put the cherry tomatoes into a large bowl and pour in the passata. Stir in the grated ginger, sugar, dried chilli flakes and some seasoning.

• Remove the roasting tin from the oven and stir the tomato mixture into the peppers. Return to the oven and bake for a further 30 minutes. Stir in the spinach leaves and 1/2 the coriander. Make 4 shallow indentations in the mixture and crack an egg into each. Return to the oven and cook for 5-7 minutes or until the eggs are just set. Remove from the oven and drizzle over the yogurt. Scatter over the remaining coriander, add a sprinkling of nigella seeds, if using, and then drizzle with the chilli oil. Serve with bread, if you like.

PER SERVING 471 KCALS | FAT 30G SATURATES 7G | CARBS 28.6G | SUGARS 26.5G FIBRE 9.3G | PROTEIN 17G | SALT 0.5G