# Ingredient List:
→ Vegetables
01 - 1 large onion, finely chopped
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 3 garlic cloves, minced
05 - 2 cups baby spinach
06 - 1 jalapeño, seeded and finely chopped
→ Sauce
07 - 2 tablespoons olive oil
08 - 1 teaspoon ground cumin
09 - 1 teaspoon paprika
10 - 0.5 teaspoon ground coriander
11 - 0.25 teaspoon cayenne pepper
12 - 1 can crushed tomatoes (28 ounces)
13 - 1 teaspoon sugar
14 - Salt and black pepper to taste
→ Eggs and Garnish
15 - 4 to 6 large eggs
16 - 0.25 cup fresh cilantro or parsley, chopped
17 - 0.5 cup crumbled feta cheese
18 - 4 pita breads, warmed
# Steps:
01 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3 minutes until softened and translucent.
02 - Add the diced red bell pepper, yellow bell pepper, and jalapeño to the skillet. Cook for 5 minutes until the vegetables are tender and beginning to caramelize.
03 - Stir in the minced garlic, ground cumin, paprika, ground coriander, and cayenne pepper. Cook for 1 minute until the spices are fragrant and evenly distributed.
04 - Pour the crushed tomatoes into the skillet and add the sugar, salt, and black pepper to taste. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens and flavors meld.
05 - Add the baby spinach to the tomato sauce and cook until completely wilted, approximately 2 minutes.
06 - Using the back of a spoon, make 4 to 6 small wells in the sauce, spacing them evenly across the skillet.
07 - Crack one egg into each well and cover the skillet with a lid. Cook for 6 to 8 minutes until the egg whites are set and opaque while the yolks remain runny.
08 - Remove from heat and garnish with the fresh cilantro or parsley and crumbled feta cheese. Serve immediately with warmed pita bread for dipping.
