Serves 2
4 large handfuls of spinach, roughly chopped
4 eggs
A large handful of fresh coriander, leaves and stalks roughly chopped
A small handful of grated mature cheddar
For the tomato sauce
1 large onion, diced 1 tbsp ghee or coconut oil
2 garlic cloves, diced
2 red peppers, halved lengthways, deseeded and cut into strips
2 bay leaves
1 tsp smoked paprika
A pinch of cayenne pepper or finely diced fresh red chilli, to taste
2 x 400g tins of tomatoes or 800g fresh tomatoes
Sea salt and black pepper
For the guacamole
1 large ripe avocado
1 tbsp extra virgin olive oil
Juice of half or 1 lime
2 spring onions or a small handful of chives, chopped
A handful of fresh coriander leaves, chopped
1 First, make the tomato sauce. Fry the onion in the ghee or coconut oil over a medium heat for about 8 minutes, stirring occasionally, until softened.
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2 Add the garlic, peppers, bay leaves and spices to the pan and cook for another 2 minutes.
3 Add the tomatoes and 200ml water (or 100ml water if using fresh tomatoes). Season well with salt and pepper, then stir everything together and leave to simmer for 10 minutes until reduced to a thick, rich sauce.
4 Meanwhile, make the guacamole. Halve and stone the avocado, then scoop out the flesh and roughly chop. Place in a bowl and stir in all the remaining ingredients and some seasoning. Set aside.
5 Check the seasoning of the tomato sauce, adding extra salt, pepper and cayenne/chilli as needed, then stir through the spinach and cook for a few minutes until just wilted.
6Use a spatula or spoon to make four wells in the tomato sauce mixture and crack an egg into each one. Put a lid on the pan. The eggs will poach in about 4 minutes for set whites and runny yolks.
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7 Scatter over the coriander and cheese. Serve immediately (as the eggs will keep cooking) with big heaped spoonfuls of guacamole on top.
Extracted from Good + Simple by Jasmine and Melissa Hemsley, published by Ebury Press. Buy from the Times Bookshop for £22.50 (RRP £25), free p&p, on 0845 2712134; timesbooks.co.uk