Shakshuka Potatoes with Garlic Bread

Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion for 2 - 3 minutes, then add the Italian seasoning and half of the garlic. Fry for 30 seconds, then deglaze with the balsamic vinegar. Add the fresh tomatoes and the chopped tomatoes from the pack, then crumble in the stock cube (see pantry for amount). Mix well, then cover with the lid and allow to reduce gently for 5 - 7 minutes.

Add the potatoes and the spinach to the sauce. Mix well and allow the spinach to wilt and reduce (see Tip). Season to taste with salt and pepper. Crumble the goat's cheese in the meantime.

Tip: allow the sauce to reduce as much as possible; the eggs will poach more easily in a thicker sauce.

Make small, deep wells in the sauce for the eggs and crack one egg into each. Season the eggs with salt and pepper, then top with half of the goat's cheese. Allow the eggs to poach for 4 - 6 minutes, covered, then remove the lid and continue poaching for 2 - 4 minutes (see Tip). 

Tip: the cooking time depends on your pan. Check the eggs regularly and cook for more or less time as preferred.

In a small bowl, combine the rest of the garlic with a drizzle of olive oil. Cut open the bread roll and spread with the garlic oil, then transfer to a parchment-lined baking sheet. Bake in the oven for 10 minutes.