Salsa Verde Skillet Eggs with Spinach and Tomatoes

Heat 1 tbsp olive oil in a large frying pan or skillet over medium heat. Add the smoked paprika and cumin seeds and cook for about 30 seconds, stirring, until fragrant. Add the canned cherry tomatoes and fresh cherry tomatoes, bring to a gentle boil, then cover and simmer for 5-6 minutes, until the tomatoes soften and start to break down.

While the tomato base cooks, make the salsa verde. Add the garlic, most of the parsley, basil, mint, capers, Dijon mustard, white wine vinegar, remaining 4 tbsp olive oil, and 3 tbsp cold water to a mini food processor. Blend until smooth, then season with salt and black pepper to taste.

Stir the baby spinach into the tomato mixture. Cover for 1-2 minutes to help it wilt, then stir again until evenly mixed. Make four small wells in the sauce and crack one egg into each well. Cover and cook over medium heat for 6-8 minutes, or until the whites are set and the yolks are cooked to your liking. Spoon the salsa verde over the eggs, scatter with the reserved parsley and chilli flakes, and serve with flatbreads if desired.