A North African breakfast dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 45 min

Organic sourcing

Spinach is on the Dirty Dozen — worth sourcing organic to reduce pesticide exposure. Onions and herbs like cilantro are generally lower in residues.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1/2 tsp chili flakes
• 400 g canned tomatoes, crushed
• 100 g fresh spinach, chopped
• 4 eggs
• to taste salt
• to taste black pepper
• 1/4 cup fresh cilantro, chopped

Method

1. Preheat your oven to 180°C (350°F).
2. Heat the olive oil in an oven-safe skillet over medium heat.
3. Add the onion to the skillet and sauté until translucent.
4. Stir in the garlic, cumin, paprika, and chili flakes; cook for another minute.
5. Pour in the crushed tomatoes and bring to a simmer.
6. Add the spinach and cook until wilted, about 3 minutes.
7. Season with salt and pepper to taste.
8. Make four small wells in the mixture and crack an egg into each.
9. Transfer the skillet to the oven and bake until the eggs are set, about 12 minutes.
10. Garnish with chopped cilantro before serving.

Notes

• For a spicier dish, add more chili flakes.
• Serve with crusty bread for those who eat grains.
• Leftovers can be reheated for a quick meal.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic North African recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.