This dish is a standout in Winter, and a great choice when you’re thinking soup or stew, but want something a bit different.
Serves 4 | Prep Time 10 minutes | Total Time 30 minutes
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 (28 ounce) can whole tomatoes, drained
- 1 tablespoon tomato paste
- 1/4 cup vegetable broth (or water)
- 2 cups prepared chakalaka
- 1/4 teaspoon fine sea salt
- 3 cups baby spinach, roughly chopped
- 4 large brown eggs; freshly ground black pepper
- Feta, crumbled;1/4 cup fresh parsley leaves
- Heat the oil in a large skillet over medium-high heat. Sauté garlic for 2-3 minutes then add the tomatoes, tomato paste, vegetable broth, chakalaka, and salt; mix to combine.
- Simmer for 4-5 minutes then mix in the spinach and simmer for 3-4 minutes more.
- Create four wells in the sauce and crack in the eggs (one egg per well). Reduce heat to medium-low, cover with lid, and cook for 8-9 minutes or just until the whites have set and the yolks are still slightly runny.
- Remove from heat, finish with pepper, and divide between bowls. Top with crumbled feta and parsley.
- Serve with crusty bread.