# What you need:
→ Vegetables & Greens
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 7 oz fresh baby spinach (about 6 cups loosely packed)
06 - 1 (14 oz) 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 oz crumbled feta cheese
13 - 4 large eggs
→ Garnishes (optional)
14 - Fresh cilantro or parsley, chopped
15 - Crusty bread or gluten-free bread, for serving
# How to make it:
01 - Place 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 for 3–4 minutes, or until the pepper softens and the garlic is fragrant.
03 - Stir in the ground cumin, smoked paprika, ground coriander and crushed red pepper flakes; cook for 1 minute to bloom the spices and deepen their aroma.
04 - Pour in the diced tomatoes with their juices, bring to a gentle simmer, and cook for 5–7 minutes, stirring occasionally, until the sauce reduces slightly and thickens.
05 - Add the 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 the heat to low, cover the skillet and cook for 6–8 minutes, until the whites are set and yolks remain slightly runny.
07 - Remove the lid, evenly sprinkle the crumbled feta over the eggs and sauce, and allow the residual heat to warm the cheese for 30–60 seconds.
08 - Top with chopped cilantro or parsley if using and serve immediately with crusty or gluten-free bread for dipping.
