A flavoursome dish that works for any time of the day.

Serves: 2

Smart Points: 8

No Count (substitute the flatbread for Weight Watchers pitta bread)

Cooking time: 2 mins prep

10 mins cooking

Ingredients

• 1tsp rapeseed oil
• 1 medium onion, roughly chopped
• 1/4tsp ground cumin
• 1/2 tsp smoked paprika
• 1 pinch chilli flakes
• 1tbsp tomato puree
• 400g tinned, chopped tomatoes
• 4 handfuls of spinach
• 4 medium eggs
• 2 individual seeded flatbread

Method

1. Heat the oil in a large non-stick frying pan over a medium heat.  Add the onions and cook for 2-3mins until softened and beginning to brown.
2. Add the cumin, smoked paprika, chilli flakes and tomato purree.  Stir and cook for another 1 minute.
3. Add the tinned tomatoes and spinach and stir well until the spinach has wilted.
4. Make 4 holes in the mixture and tip an egg into each one.
5. Cover and cook for approximately 3 minutes until the whites of the eggs are cooked but the yolks are still runny.
6. Serve with the toasted flatbread.