1 red onion, sliced into wedges

2 red peppers, deseeded and cut into thick slices

1 x 400g tin chopped tomatoes

½ teaspoon paprika

1 teaspoon oregano

150g spinach

4 eggs

1 tablespoon of olive oil

2 tablespoon chopped parsley for garnishing

Preheat the oven to 200*C/Fan 180*C.

Add olive oil to an ovenproof frying pan, add onions and peppers

Cook for a few minutes until onions and peppers have soften, then add cannabis seasoning, oregano, paprika and chopped tomatoes . Cook for another 10 mins so the sauce has reduced a little.

Add the spinach and leave it to wilt down, then stir it into the sauce

In the sauce make 4 shallow nests with a spoon, then carefully crack an egg into each one

Place the pan in the oven and bake for 5 minutes until whites of the eggs are cooked but the yolks are still runny.

Remove the pan from the oven and garnish with parsley.

Recipe Note

Serve on sourdough bread or toast if you like