4cupsripe diced tomatoes - or 2 cans diced tomatoes
2tbsptomato paste - low sodium is preferable
1tspchilli powder
1tspcumin
1tsppaprika
Pinchcayenne pepper - or more to taste– spicy!
Salt and pepper to taste
spinach leaves - Good handful
5-6eggs
1/2tbspfresh chopped parsley
150gham off the bone – sliced into hunks
150gricotta
Instructions
Heat a deep sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
Add the red capsicum, sauté for 5-7 minutes over medium until softened.
Add tomatoes and tomato paste to pan, stir till blended. Add spices, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce.
Add the ham off the bone into the sauce. You can have big or small chunks, depending on your preference. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste.
Add the spinach and stir around a bit. Simmer for 2 minutes or until wilted.
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the centre. The eggs will cook on top of the tomato sauce.
Cover the pan. Allow mixture to simmer for 10 minutes, or until the eggs are almost cooked and the sauce has slightly reduced. At this point add the ricotta in dollops around the eggs. Cook for another 2-5 mins, or until the eggs are cooked and the ricotta has started to get a bit melty.
Garnish with the chopped parsley, if desired. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce, for dinner, serve with a green side salad for a light, easy meal.