Step 1

In a large stainless steel pan (with a lid), add the olive oil and onion and cook until translucent.

Step 2

Add the garlic and spices and cook for one more minute.

Step 3

Add the zucchini, carrot, capsicum, optional harissa, tomato passata and seasoning. Simmer with the lid on to prevent it spitting for 15-20 minutes (or until the vegetables have softened). Stir in the spinach leaves.

Step 4

Make indents in the sauce and crack an egg into each. How many eggs you add will depend on your appetite (1 or 2 per person). Place the lid on and cook until the eggs are to your liking. The longer you simmer them the more they cook so you may even like to stagger adding the eggs if some members of your family like them harder (they would go in first). Mine were about 5 minutes for soft yolks, 8 for harder (room temp eggs).

Step 5

Top with crumbled feta, herbs and avocado to serve.

Step 6

Make the sauce ahead no problem. I often do this at dinner time to make breakfast super quick and easy.

Step 7

Re-heat in a pot or pan over a low heat until just hot.

Step 8

Store the sauce in an airtight container in the fridge or freezer.

Step 9

The sauce can be cooked in the Thermomix ahead of time if you like.

Step 10

Place the zucchini, carrot and capsicum in the Thermomix jug. Chop 4 seconds, speed Set aside.

Step 11

Place onion and garlic in jug. Chop 6 seconds, speed Add oil and saute 7 minutes, 100, speed 1, MC off. As it cooks, add the spices through the hole in the lid.

Step 12

Add the vegetables back into the jug as well as the harissa, tomato passata and seasoning. Cook 20 minutes, 100, reverse, speed 1, MC on.

Step 13

At this point, you can store the cooked sauce for another day. To complete the meal, pour the sauce into a saucepan and heat. Add the spinach leaves to wilt, then add eggs as per Step 4 above.