Ingredients

5 tbsp olive oil

1 tsp smoked paprika

1 tsp cumin seeds

400g can cherry tomatoes

200g fresh cherry tomatoes

2 garlic cloves

1 small bunch of parsley

1 small bunch of basil

½ small bunch of mint, leaves picked

2 tbsp capers

1 tsp Dijon mustard

2 tbsp white wine vinegar

200g baby spinach, washed

4 eggs

½ tsp chilli flakes (optional)

Flatbreads, to serve (optional)

Instructions

Step 1: Heat 1 tablespoon of olive oil in a frying pan or skillet over medium heat. Add the smoked paprika and cumin seeds and fry for 30 seconds until fragrant.

Step 2: Add the canned and fresh cherry tomatoes to the pan. Bring to a boil, then reduce heat to medium and simmer with a lid on for 5 to 6 minutes until the tomatoes soften.

Step 3: While the tomatoes cook, combine the garlic, most of the parsley, basil, mint, capers, Dijon mustard, white wine vinegar, 4 tablespoons of olive oil, and 3 tablespoons of cold water in a mini food processor. Blitz until you get a smooth paste, then season to taste.

Step 4: Stir the baby spinach into the tomato mixture. Cover with the lid again for a few minutes to help the spinach wilt, then stir once more.

Step 5: Make four small wells in the spinach and tomato mixture. Carefully crack an egg into each well. Cover with a lid and cook over medium heat for 6 to 8 minutes or until the eggs are just set.

Step 6: Uncover the pan, drizzle the herby salsa verde sauce over the eggs, and scatter the reserved parsley and chilli flakes if using. Serve warm with flatbreads, if you like.

Tips & Variations

For a creamier texture, add a spoonful of yogurt or crème fraîche on top of each egg before serving.

Use fresh tomatoes when in season for the best flavor or replace the canned ones with sun-dried tomatoes for an intense taste.

Adjust the amount of chilli flakes according to your spice preference for a mild or fiery dish.

Swap spinach for kale or Swiss chard for a different leafy green twist.

FAQs

Can I use other herbs instead of parsley, basil, and mint?

Yes, you can substitute with herbs like cilantro, oregano, or tarragon according to your taste. The salsa verde will have a different but equally fresh flavor.

What if I don’t have a food processor to make the salsa verde?

You can finely chop the herbs, garlic, and capers by hand and mix them thoroughly with the other ingredients. It won’t be as smooth but will still be delicious.