2 tbsp olive oil
3 onions, halved & sliced
2 tsp cumin, ground
1 tsp coriander, ground
1 tsp smoked paprika
2 red peppers, deseeded and cut into strips
2 yellow peppers, deseeded and cut into strips
1 tsp dark brown sugar
2 x 400g tins chopped tomatoes
200g baby spinach leaves, washed
4 tbsp chopped parsley or coriander
Salt & pepper
Fresh crusty bread, to serve
Heat the olive oil in a large heavy based pan over a medium heat. Add the onions and cook until they begin to soften. Add the ground spices and stir to coat evenly. Cook for a minute or so to toast the spices before adding the sliced peppers. Cook for eight minutes until the peepers begin to soften and the spices are fragrant. Add the brown sugar and tomatoes. Simmer for 20-30 minutes until well reduced and thickened. Taste for seasoning & add a generous amount of pepper and some salt.
Meanwhile fry or poach the eggs depending on which method you prefer.
Remove the stew from the heat stir in the spinach leaves using the residual warmth to wilt them. Ladle the stew into bowls, top with a fried egg and lots of fresh parsley before serving with crusty white bread.