Bart's Recipes
Finely chop half the red onion and cut the garlic clove into small pieces. Have all the remaining ingredients ready so the cooking process runs smoothly.
Heat the extra virgin olive oil in a small frying pan over medium-high heat. Gently sauté the chopped onion and garlic until glazed and soft. Add the cumin seeds and smoked paprika powder and cook for a minute to release the flavours. Pour the tomato chunks into the pan, stir everything together well and let the sauce simmer gently for about five minutes.
Add the washed baby spinach to the warm sauce in batches, stirring gently until all the leaves are completely wilted. Then make two small wells in the sauce with a spoon or spatula. Carefully crack an egg into each well, making sure the yolks stay intact. Crumble the sheep feta evenly over the rest of the sauce.
Cover the frying pan with a lid and cook everything over low heat for six to eight minutes. Watch the pan until the egg white is completely set but the yolk is still soft and runny. Remove the pan from the heat, season the dish with a pinch of sea salt and some black pepper, and serve immediately.
