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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


  1. 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.
  2. Simmer for 4-5 minutes then mix in the spinach and simmer for 3-4 minutes more.
  3. 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.
  4. Remove from heat, finish with pepper, and divide between bowls. Top with crumbled feta and parsley.
  5. Serve with crusty bread.