Cherry tomato, roasted pepper & spinach Bombay eggs recipe

Ingredients

• ⅓ cup (100 ml) plus 1 tbsp extra virgin olive oil
• 1 tbsp dried chilli/red pepper flakes

• 2 red onions, cut into wedges
• 1 red (bell) pepper, deseeded and cut into strips
• 1 yellow and 1 orange (bell) pepper, deseeded and cut into strips
• 3 tbsp olive oil
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 18 oz (500 g) cherry tomatoes
• 2½ cups (600 ml) passata/strained tomatoes
• 1¾ oz (50 g) fresh ginger root, peeled and finely grated
• 1 tbsp caster/granulated sugar
• 1 tsp chilli/red pepper flakes
• 2–3 big handfuls of fresh baby spinach leaves
• large bunch of fresh coriander/cilantro, coarsely chopped
• 4 large eggs
• ⅔ cup (150 ml) Greek or full-fat natural/plain yogurt
• 2 tsp nigella seeds (optional)
• sea salt and freshly ground black pepper

1. Combine the oil and chilli/red pepper flakes together in a screw-top jar. Set aside. Preheat the oven to 180˚C (350˚F) Gas 4. Scatter the onions and (bell) peppers over the base of a large roasting pan and drizzle with the oil. Cook for 20 minutes, until the vegetables have started to soften. Stir in the ground coriander, cumin and turmeric. Return the pan to the oven and cook for a further 10 minutes.
2. In the meantime, place the cherry tomatoes into a large bowl and pour in the passata. Stir in the grated ginger, sugar and chilli/red pepper flakes. Season with salt and freshly ground black pepper.
3. Remove the roasting pan from the oven and stir the tomato mix into the (bell) peppers. Return everything to the oven and bake for a further 30 minutes. Stir in the spinach leaves and half of the coriander/cilantro. Make four shallow indentations in the mixture and crack an egg into each. Return to the oven and cook for a further 5–7 minutes, until the eggs are just set. Remove from the oven and drizzle the yogurt over. Scatter over the remaining coriander/cilantro, add a sprinkling of nigella seeds, and then drizzle with the chilli/chile oil. Serve with bread.