1 tbsp Dean’s mediterranean In House olive oil*
2 cups ZerGut Ratatouille
1 large red onion, sliced
7 red and yellow capsicum (peppers)
4 cloves garlic, crushed
1½ tsp DEA Harissa*
½ tsp Ground Cumin*
½ tsp Urfa Biber Chilli Flakes*
2 400ml tins chopped tomatoes*
80g baby spinach
Add oil to a large deep frying pan with onion, capsicum and garlic. Stir over low heat for 5 minutes, then add spices; stir well.
Stir in the Ratatouille and place a lid on the pan, stirring occasionally, for 15-20 minutes, until vegetables are soft. Add spinach until wilted and salt to taste.
Using the back of a spoon, make indents for the eggs, then crack directly into them. Continue cooking over low heat until eggs are cooked through, about 5-7 minutes. You can speed up this process by returning the lid to pan.
Garnish with parsley and extra urfa biber chilli.
*Find all these items in our store!!
Recipe courtesy of: herbies.com/au