# Ingredient List:
→ 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 oz fresh baby spinach (about 6 cups loosely packed)
06 - 1 can (14 oz) diced tomatoes with juices
→ 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 oz feta cheese, crumbled (about 1/2 cup)
13 - 4 large eggs
→ Garnishes (optional)
14 - Fresh cilantro or parsley, chopped
15 - Crusty bread or gluten-free bread, for serving
# How-To Steps:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3 minutes.
02 - Add minced garlic and diced red bell pepper; continue to cook, stirring occasionally, until the pepper softens, about 3–4 minutes.
03 - Stir in ground cumin, smoked paprika, ground coriander and crushed red pepper flakes; cook for 1 minute to release the aromas.
04 - Add the canned diced tomatoes with their juices, bring to a gentle simmer and cook uncovered until the sauce reduces and thickens slightly, about 5–7 minutes.
05 - Add the baby spinach in batches, stirring each addition until just wilted. Taste and adjust seasoning with salt and freshly ground black pepper.
06 - Make four shallow wells in the sauce and crack one large egg into each well. Reduce heat to low, cover the skillet and cook until egg whites are set and yolks are still runny, 6–8 minutes (cook longer for firmer yolks).
07 - Sprinkle the crumbled feta evenly over the top and replace the lid for 30–60 seconds to warm the cheese if desired.
08 - Scatter chopped cilantro or parsley over the dish and serve immediately with crusty or gluten-free bread alongside.
