These eggs are a simplified version of a dish served at one of my favourite Melbourne restaurants, Cumulus Inc. They bake the eggs in individual cast iron pots but I’ve found cooking on the stove top with a lid on so the top of the eggs steam gives just as good results.

I like to use an ‘arriabata’ tomato sauce which has in-built chilli spice. But you could just add your own fresh chilli.

enough for: 2
takes: 15 minutes
1 jar tomato pasta sauce (about 1 1/2 cups)
1-2 teaspoons ground coriander
4 handfuls baby spinach leaves
4 eggs
small handful soft goats cheese

1. Heat a little oil in a large frying pan. Add sauce and spice and bring to a simmer.

2. Add baby spinach and stir for about a minute, until the sauce has come back up to a simmer.

3. Make 4 indents in the sauce. Crack an egg into each indent.

4. Cover with a lid and gently simmer for 3-4 minutes or until the egg whites are set and the yolks still runny.

5. Season. Crumble over the goats cheese and serve.

Variations

dairy-free – serve sprinkled with roast sliced almonds or pine nuts. Or be like Cumulus Inc and serve with dukkah.

different spices – try ground cumin, smoked paprika, dried chilli or a mixture. Curry powder would work for a more Indian vibe.

egg-free – you could cook chicken thigh fillets like this. Will take about 10 minutes, depending on the size.

vegan – wilt the spinach into the sauce with the spices. Divide sauce between two plates. Top with chunks of cold avocado and sprinkle over dukkah or roast sliced almonds.

carnivore – serve eggs with proscuitto draped over or brown some sliced chorizo in the pan before adding the tomato.

carb lovers / more substantial – serve with sourdough toast.

more veg – brown an onion before adding the sauce. Add you fave salad veg like sliced radish or fennel to the green salad.

Waste Avoidance Strategy

jar tomato pasta sauce & ground coriander – will keep in the pantry.

baby spinach leaves – use for something else or you could freeze them, they’ll wilt when they defrost but it won’t be the end of the world.

eggs – keep in the fridge for weeks or even months. To keep for even longer you can freeze in a container or boil them in their shells.

goats cheese – pre-paackaged goats cheese can have a shelf life of months. If your packet is opened, though, best to freeze.