Eggs poached in spiced tomato sauce with wilted spinach and crumbled feta—bright, quick, and satisfying for brunch.
# What You'll 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
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 feta cheese, crumbled
13 - 4 large eggs
→ Garnishes (optional)
14 - Fresh cilantro or parsley, chopped
15 - Crusty bread, for serving
# How to Make It:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté, stirring occasionally, until translucent, about 3 minutes.
02 - Add the minced garlic and diced red bell pepper to the skillet and cook until softened, about 3 to 4 minutes.
03 - Stir in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground coriander and 1/4 teaspoon crushed red pepper flakes (if using). Cook, stirring, for 1 minute to release the aromas.
04 - Pour in the 14 oz can of diced tomatoes with their juices. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
05 - Add the 7 oz baby spinach in batches, stirring each addition until wilted. Taste and adjust seasoning with salt and freshly ground black pepper.
06 - Using the back of a spoon, make four shallow wells in the sauce. Crack one large egg into each well. Cover the skillet and cook on low until the whites are set and yolks are slightly runny, about 6 to 8 minutes; cook longer for firmer yolks.
07 - Sprinkle 3.5 oz crumbled feta evenly over the dish. Garnish with chopped cilantro or parsley if desired and serve immediately with crusty bread.
