Ingredients
- 2 tablespoons vegetable oil
- 1 yellow onion
- 1 red bell pepper
- 3 cloves garlic
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- 28 ounces (800 grams) diced tomatoes
- 2–3 teaspoons harissa chili paste*
- 1 teaspoon kosher salt
- 5 ounces (140 grams) baby spinach
- 4 large eggs
- 1 loaf french bread, toasted
- 6 ounces (170 grams) feta cheese
- avocado (optional)
- cilantro to garnish
Instructions
- Prepare the vegetables by finely chopping the onion and bell pepper and mincing the garlic.
- Heat vegetable oil in a large skillet over medium heat.
- Add the onion and bell pepper to the skillet and cook approximately five minutes or until the onion becomes translucent.
- Add the garlic, paprika and cumin and mix well. Cook for an additional two minutes.
- Add the tomatoes, harissa and salt to the skillet. Simmer for 20 minutes.
- Mix in the spinach and simmer until it wilts.
- Create four small wells in the sauce and crack one egg into each. Cover and cook approximately five minutes or until the eggs are ready.
- Crumble the feta over the skillet and top with cilantro. Serve with toasted bread and avocado.
Notes
Harissa: If you can’t find harissa, you can use a similar chili paste, a dash of cayenne, or leave out the extra spiciness completely.