Spicy Chicken, Egg & Pepper Shakshuka

Ingredients:

2 tbsp rose harissa paste

1 red chilli

300g free-range chicken thighs

400g chopped tomatoes

1 handful of fresh coriander

1 tsp ground cumin

2 x egg

1 lime

1 red onion

2 tsp smoked paprika

1 red pepper

40g baby spinach

300g sweet potato

Method:

1. Cut each chicken thigh into quarters, then season with black pepper. Heat a large pan with 1/2 tbsp oil on a medium-high heat and cook the chicken for 6 mins, until golden. Remove from the pan and keep warm.

2. Meanwhile, finely dice the onion. Cut the pepper into bite-sized pieces. Peel the potato and dice into 1cm cubes. Finely slice the chilli (remove the seeds for less heat). Roughly chop the coriander.

3. Reheat the same pan with 1/2 tbsp oil on a medium heat. Cook the onion for 2 mins, then add the potato and cook for a further 8 mins. Stir in the cumin, paprika, harissa, half the chilli and half the coriander. Add the chicken, pepper, chopped tomatoes and 80ml water. Simmer for 5 mins, then season with black pepper.

4. Add the spinach to the pan and stir to mix through. Create a couple of wells between the chicken pieces and gently crack an egg into each. Place a lid on the pan and turn the heat down to a gentle simmer. Cook the egg for 6-8 mins, until the whites have set (they will turn opaque) and the chicken is cooked through. Check your chicken is cooked through by cutting a large piece in half; the juices should run clear.Sprinkle over the remaining chilli and remaining coriander. Squeeze over the juice from the lime (to taste) and serve.