Moroccan Eggs

1/2 tin of good quality chopped tomatoes
2 big handful of spinach leaves
150g of peeled and diced squash or sweet potato
1 small white onion peeled and diced
1 large roasted red pepper from a jar drained of juice
1/2 tsp of cumin, black pepper, smoked or plain paprika or chilli flakes, garlic powder and
ras el hanout or sumac (if you’re really cool but not essential)
1/2 tsp of good salt
4 free range eggs
A glug of extra virgin olive oil or rapeseed oil

In a large mixing bowl, stir everything except the eggs and oil really well together and place in a medium ceramic or iron oven dish or 2 cast iron/ enamel dishes
Bake in a preheated oven at 180C for 15 mins
Take out and give a little stir and check if the squash/potato is cooked through with a skewer or knife
Bake for another few minutes if not and then crack the eggs on top of everything in little wells made with a spoon and drizzle over the oil
Bake for another 5 minutes until eggs are just to your liking and soft in the middle
Serve with your favourite greens, salad or sourdough bread for dippies!