Spiced tomato sauce with wilted spinach, poached eggs, and crumbled feta—bright, savory, ready in 35 minutes.
# Components:
→ Vegetables & Greens
01 - 1 tablespoon extra-virgin 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 2/3 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 crumbled feta cheese (about 2/3 cup)
13 - 4 large eggs
→ Garnishes (optional)
14 - Fresh cilantro or flat-leaf parsley, chopped
15 - Crusty bread or certified gluten-free bread, for serving
# Method:
01 - Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3 minutes.
02 - Add the minced garlic and diced red bell pepper to the skillet and cook for 3–4 minutes, stirring occasionally, until the pepper is softened.
03 - Stir in the ground cumin, smoked paprika, ground coriander and crushed red pepper flakes (if using). Cook for 1 minute to release the spices' 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 and thickens slightly.
05 - Add the baby spinach in batches, stirring each addition until wilted and incorporated into the sauce. Season 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 large egg into each well, taking care not to break the yolks.
07 - Reduce the heat to low, cover the skillet and cook for 6–8 minutes until whites are set and yolks remain slightly runny; cook a few minutes longer for firmer yolks.
08 - Sprinkle the crumbled feta evenly over the pan, garnish with chopped cilantro or parsley if desired, and serve immediately with crusty or gluten-free bread.
