# 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 oz fresh baby spinach
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, to taste
12 - Freshly ground black pepper, to taste
→ Dairy & Eggs
13 - 3.5 oz feta cheese, crumbled
14 - 4 large eggs
→ Garnishes (optional)
15 - Fresh cilantro or parsley, chopped
16 - Crusty bread or gluten-free bread, for serving
# Step-by-Step Directions:
01 - Warm a large skillet over medium heat and add the olive oil. Add the chopped onion and sauté until translucent, about 3 minutes, stirring occasionally.
02 - Add the minced garlic and diced red bell pepper to the skillet and cook 3–4 minutes until the pepper softens, stirring to combine with the onion.
03 - Stir in the ground cumin, smoked paprika, ground coriander and crushed red pepper flakes (if using). Cook for about 1 minute until the spices become fragrant.
04 - Pour in the diced tomatoes with their juices, bring to a gentle simmer and cook 5–7 minutes, stirring occasionally, until the sauce reduces and thickens slightly.
05 - Add the baby spinach in batches, stirring each addition until wilted. Season the sauce with salt and freshly ground black pepper to taste.
06 - Using the back of a spoon, make four shallow wells in the sauce. Crack one egg into each well, reduce heat to low, cover the skillet and cook 6–8 minutes until whites are set and yolks remain slightly runny.
07 - Remove the lid and evenly scatter the crumbled feta over the eggs and sauce. Allow the cheese to warm for 1 minute.
08 - Top with chopped cilantro or parsley if desired and serve immediately with crusty or gluten-free bread alongside.
