- 700g jar tomato pasta sauce
- 2 teaspoons Moroccan seasoning
- 8 cups of baby spinach
- 4 eggs
- 40g crumbled reduced-fat feta
Coriander leaves, and Turkish bread to serve, if desired.
Heat a non-stick frying pan over medium heat. Add tomato paste and Moroccan seasoning and bring to a simmer.
Stir in baby spinach until wilted and mixed through.
Make 4 indents in sauce and crack an egg into each. Cover and simmer 5-8 min, or until egg whites have set but yolks are still soft.
Top with feta, coriander leaves, and serve with Turkish bread.