Step 1

Combine saffron and the water in a small jug.

Step 2

Toast cumin seeds in a large deep dry frying pan over medium heat for 1 minute or until fragrant, remove from pan.

Step 3

Heat 2 teaspoons of the oil in same pan; cook onion, garlic, capsicum and beef, stirring, for 5 minutes or until beef is browned and vegetables are tender.

Step 4

Add saffron mixture, cumin, parsley, tomato, chilli and paprika to pan; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, for 10 minutes or until mixture has thickened slightly. (If the mixture sticks to the pan while cooking, add 1 tablespoon of water to the pan to help stop the ingredients sticking.) Stir through half the spinach. Season with pepper to taste.

Step 5

Meanwhile, heat a grill pan (or grill or barbecue) over medium heat. Rub pitta with remaining oil on both sides; cook for 1 minute each side or until charred. Remove from pan; cover to keep warm.

Step 6

Make two indents in the hot tomato mixture with the back of a spoon. Break 1 egg into a cup, slide into indent. Repeat with remaining egg. Reduce heat to low; cook, covered, for 4 minutes or until egg whites are set.

Step 7

Top with remaining spinach, serve with pitta.