This tomato-ey delight from our Practitioner Anna Wulff is packed with antioxidants (Vitamin C and lycopene), plus many other sperm cell boosting nutrients, including protein, healthy fats, folate, magnesium, Vitamin B12, Vitamin D and allicin.
2 tbsp olive oil
1 tsp harissa
2 tbsp tomato puree
2 large red peppers, diced
4 garlic cloves, finely chopped
1 tsp ground cumin
8 large, very ripe tomatoes, chopped (tinned is also fine)
2 large handfuls of fresh spinach
4 medium free-range eggs plus 4 egg yolks
120g Labneh or thick yoghurt
1 tsp of salt
Heat olive oil in a large frying pan over a medium heat, add the harissa, tomato puree, peppers, garlic, cumin and 1 tsp of salt. Stir and cook for about 8 minutes until the peppers to soften.
Add the tomatoes and cook for a further 10 minutes until you have a thick sauce. Then add the spinach and stir it into the sauce.
Make eight little wells in the sauce. Gently break the eggs and carefully pour each into its own well.
Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks.
Simmer gently for 10 minutes until the egg whites are set, but the yolks are still runny. Cover the pan with a lid to speed up the process.
Serve with yogurt and some bread.