You will need
- 4 x Warburtons Crumpets
- 4 x eggs
- 1 x large red onion
- 150g baby spinach
- 2 x cloves garlic
- 40ml olive oil
- 150g feta cheese
- 2 x tsp harissa paste
- 1 x tsp chilli flakes
- 1 x tsp paprika
- 1 x 400g tin finely chopped tomatoes
- 100ml passata
- Salt and black pepper
- 6g fresh coriander
Make it
35 mins | Serves 4
- Preheat the oven to 200c/400f /gas 6
- Peel and slice the onion
- Peel and mince the garlic
- Heat the oil in a large skillet and saute the red onion for a few mins
- Add the garlic and cook another min
- Shred the spinach leaves and add to the pan – cook another couple of mins
- Then add the tinned tomatoes, passata, chilli flakes, paprika, harissa, season with some salt and
- pepper and bring to the boil
- Tear the crumpets in half and poke into the sauce
- Crack 4 eggs into the dish
- Break up the feta and sprinkle around the eggs
- Bake in the oven for 10 /12 mins – till the crumpets are crisp and the eggs set
- Chop the coriander and sprinkle over the top and serve
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