# 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 - about 7 cups fresh baby spinach
06 - 1 (14-ounce) can 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 ounces crumbled feta (about 1/2 cup)
13 - 4 large eggs
→ Garnishes (optional)
14 - Fresh cilantro or parsley, chopped
15 - Crusty bread, for serving (optional)
# Step-by-step guide:
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 pepper to the pan and continue to cook, stirring, until the pepper softens, 3 to 4 minutes.
03 - Stir in the ground cumin, smoked paprika, ground coriander and crushed red pepper flakes; cook for about 1 minute to release the spices' aroma.
04 - Pour in the diced tomatoes with their juices. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce reduces and thickens slightly, 5 to 7 minutes.
05 - Add the baby spinach in batches, stirring each addition until wilted and evenly incorporated. Season with salt and freshly ground black pepper to taste.
06 - Make four shallow wells in the sauce. Crack one egg into each well, cover the skillet, and cook over low heat until whites are set and yolks are runny, about 6 to 8 minutes; cook longer if firmer yolks are desired.
07 - Sprinkle the crumbled feta over the eggs and sauce. Garnish with chopped cilantro or parsley if using, and serve immediately with crusty or gluten-free bread alongside.
