# What You'll Need:
→ Vegetables & Greens
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 7 ounces fresh baby spinach (about 6 3/4 cups loosely packed)
06 - 1 (14 ounce) can diced tomatoes
→ Spices & Seasoning
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground coriander
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
→ Dairy & Eggs
12 - 3.5 ounces feta cheese, crumbled
13 - 4 large eggs
→ Garnishes
14 - Fresh cilantro or parsley, chopped (optional)
15 - Crusty bread for serving (optional)
# Method:
01 - Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
02 - Add the minced garlic and diced red bell pepper to the skillet and cook, stirring occasionally, until the pepper has softened, about 3–4 minutes.
03 - Stir in the ground cumin, smoked paprika, ground coriander and crushed red pepper flakes (if using). Cook for about 1 minute to release the spices’ aroma.
04 - Add the canned diced tomatoes with their juices, reduce heat to a gentle simmer and cook uncovered for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
05 - Add the spinach in batches, stirring each addition until wilted; season the sauce with salt and freshly ground black pepper to taste.
06 - Make four shallow wells in the sauce and crack one egg into each well. Cover the skillet and cook on low heat for 6–8 minutes, until whites are set and yolks are at your preferred doneness.
07 - Sprinkle the crumbled feta evenly over the skillet, cover briefly to warm the cheese if desired, then remove from heat.
08 - Scatter chopped cilantro or parsley over the top if using and serve immediately with crusty or gluten-free bread alongside.
