Ingredients and method may vary slightly on live TV show
2 tbsp olive oil
1 tsp smoked paprika
1 onion, finely chopped
1 red pepper, finely chopped
1 yellow pepper, finely chopped
1 red chilli, chopped
2 handfuls of spinach leaves
1 courgette chopped
4 large free range eggs
A few drops of hot sauce
2 tbsp roughly chopped coriander
Flour tortillas to serve
Heat the olive oil in a medium frying pan with a lid. Add the smoked paprika and cook for 30 seconds before adding in the onion. Allow to soften slightly before stirring in the diced peppers and chilli. Cook for 1 minute, stir in the spinach and allow to wilt.
Pour in the passata. Bring to a gentle simmer before stirring in the courgettes. Season with salt and pepper.
Make 4 holes in the sauce then crack an egg into each hole. Cover with a lid and cook for 8 minutes on a very low heat or until the white is set and the yolk runny.
Toast the tortillas in a dry frying pan then cut into triangles. Serve the eggs with a little hot sauce and a scattering of coriander leaves and tortilla toast for dunking.