Egg Shashuka with feta

Ingredients (Serves 1-2)

Blitz half the feta in a food processor with the yogurt until it is smooth like spreadable cream cheese. Then add a squeeze of honey. Spread over the bottom of a small frying pan with a lid.
Take the stalky bits off your spinach before wilting in a separate dry pan. Remove from the heat and add to the feta spread with a little salt and pepper. Heat a little oil in the same pan as you wilted the spinach (chilli oil if you like a bit of spice), then add the chopped up roasted pepper, passata and a tablespoon of sugar or honey.
Add the sun-dried tomato paste or pesto and a little salt. Pour over the spinach and feta. Make two little wells and then crack two eggs into them. Put the lid on for two minutes or until the eggs are cooked to your liking and then remove the lid. Use a small amount of the remaining feta cheese to crumble on top.
Garnish with parsley and chives, black pepper, a drizzle of honey and some chilli oil or flakes if you like.
Enjoy with plenty of crunchy toast.

Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).