How To Create:
Heat the oil over medium heat in a 30cm lidded frying pan. Add the onion, capsicum, salt & pepper, and cook until the onion is soft and translucent, 6 to 8 minutes.
Reduce the heat to medium-low and then add the tomatoe frito and rose harissa paste. Simmer for 5-10 minutes or until the sauce has thickened.
Add the spinach and stir until wilted. Make 4 wells in the sauce and crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.
Season with salt and pepper to taste and sprinkle with the feta, parsley and avocado. Serve with toasted bread for scooping.
ENJOY & shop for the delicious ingredients here at Online Gourmet Food (links included in recipe and listed below)