Eggs poached in spiced tomato-pan sauce with wilted spinach and crumbled feta - bright, savory, and ready in 35 minutes.
# 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 - 200 g (7 oz) fresh baby spinach
06 - 1 can (400 g / 14 oz) diced tomatoes
→ 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 - 100 g (3.5 oz) feta cheese, crumbled
13 - 4 large eggs
→ Garnishes (optional)
14 - Fresh cilantro or parsley, chopped
15 - Crusty bread, for serving
# Method:
01 - Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, about 3 minutes.
02 - Add garlic and red bell pepper; cook for another 3–4 minutes until softened.
03 - Stir in cumin, smoked paprika, coriander, and red pepper flakes. Cook for 1 minute to release the aromas.
04 - Add diced tomatoes with their juices. Simmer for 5–7 minutes, stirring occasionally, until sauce thickens slightly.
05 - Add spinach in batches, stirring until wilted. Season with salt and pepper to taste.
06 - Make 4 wells in the sauce. Crack an egg into each well. Cover and cook on low heat for 6–8 minutes, or until eggs are just set but yolks remain runny.
07 - Sprinkle crumbled feta over the top.
08 - Garnish with fresh cilantro or parsley if desired. Serve immediately with crusty bread.
