- 3 tablespoons olive oil
- 1 red onion, thinly sliced
- 1 red pepper, thinly sliced
- 3 garlic cloves, sliced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ⅛ teaspoon ground cayenne
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 28oz can whole plum tomatoes with juices, chopped
- 2 cups fresh spinach
- 6 eggs
- 5 ounces feta cheese, crumbled
- handful cilantro
- 1 loaf sourdough bread, sliced and toasted for serving
1. Heat the oven to 375°F. In a large cast iron skillet heat the olive oil on medium low heat. Add the onions and red pepper. Cook until softened, around 20 minutes. Add the garlic and cook an additional 2 minutes, until fragrant. 2. Add the cumin, smoked paprika, cayenne, salt and pepper. Pour in the chopped plum tomatoes and stir. Cook for an additional 10 minutes to let the flavors merry.3. Add the spinach and stir into the tomatoes. Let the spinach welt, around 5 minutes. 4. Make 6 "wells" for the eggs to sit in nicely. Crack the eggs and drop into the wells. Season with a bit of salt and pepper on top of the eggs. Sprinkle the crumbled feta over the eggs. Place in the oven on 375° for 8-10 minutes, depending on how runny you like your eggs. 5. Garnish with cilantro and serve with toasted sourdough.