# What You'll Need:
→ 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 - 1/2 teaspoon ground coriander
11 - 1/4 teaspoon cayenne pepper
12 - 1 can (28 ounces) crushed tomatoes
13 - 1 teaspoon sugar
14 - Salt and black pepper to taste
→ Eggs & Garnish
15 - 4 to 6 large eggs
16 - 1/4 cup fresh cilantro or parsley, chopped
17 - 1/2 cup crumbled feta cheese
→ To Serve
18 - 4 pita breads, warmed
# How To:
01 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 chopped onion and cook for 3 minutes until softened.
02 - Add 1 diced red bell pepper, 1 diced yellow bell pepper, and 1 seeded jalapeño to the skillet. Cook for 5 minutes until vegetables are tender.
03 - Stir in 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon ground coriander, and 1/4 teaspoon cayenne pepper. Cook for 1 minute until fragrant.
04 - Pour in 1 can (28 ounces) crushed tomatoes and add 1 teaspoon sugar, salt, and black pepper to taste. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until sauce thickens.
05 - Add 2 cups baby spinach to the sauce and cook for approximately 2 minutes until wilted.
06 - Make 4 to 6 small wells in the sauce using the back of a spoon. Crack 1 egg into each well.
07 - Cover the skillet with a lid and cook for 6 to 8 minutes until egg whites are set and yolks remain runny.
08 - Remove from heat and garnish with 1/4 cup fresh cilantro or parsley and 1/2 cup crumbled feta cheese. Serve immediately with 4 warmed pita breads for dipping.
