Cumulus spiced eggs

Stolen from: http://thestonesoup.com/blog/

I placed this on a bed of fettuccine, which was awesome. And of course I gave Justin 3X the pasta serving so he'd actually get full.

This was amazing. Will definitely make again. Hmm, maybe Tuesday!

cumulus spiced eggs
serves 2

These eggs are a simplified version of a dish served at one of my favourite Melbourne restaurants, Cumulus Inc. They bake the eggs in individual cast iron pots but I’ve found cooking on the stove top with a lid on so the top of the eggs steam gives just as good results.
I like to use an ‘arriabata’ tomato sauce which has in-built chilli spice. But you could just add your own fresh chilli.

1 jar tomato pasta sauce (about 1 1/2 cups)
1-2 teaspoons ground coriander
4 handfuls baby spinach leaves
4 eggs
small handful soft goats cheese

1. Heat a little oil in a large frying pan. Add sauce and spice and bring to a simmer.
2. Add baby spinach and stir for about a minute, until the sauce has come back up to a simmer.
3. Make 4 indents in the sauce. Crack an egg into each indent.
4. Cover with a lid and gently simmer for 3-4 minutes or until the egg whites are set and the yolks still runny.
5. Season. Crumble over the goats cheese.