Poached eggs in spiced tomato sauce with wilted spinach and crumbled feta - bright, savory, and satisfying.
# Needed Ingredients:
→ Vegetables & Greens
01 - 1 tablespoon extra-virgin olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 medium red bell pepper, diced
05 - 7 oz fresh baby spinach (about 6–7 cups loosely packed)
06 - 1 can (14 oz) 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 crumbled feta cheese
13 - 4 large eggs
→ Garnishes (optional)
14 - Fresh cilantro or parsley, chopped
15 - Crusty bread or gluten-free bread, for serving
# Preparation Steps:
01 - Heat the skillet over medium heat and add the olive oil until shimmering.
02 - Add the chopped onion and cook, stirring occasionally, until translucent, about 3 minutes.
03 - Add the diced red bell pepper and minced garlic; continue to cook for 3–4 minutes until the pepper softens.
04 - Stir in ground cumin, smoked paprika, ground coriander and crushed red pepper flakes; cook for 1 minute to release the aromas.
05 - Pour in the diced tomatoes with their juices, reduce the heat to medium-low, and simmer for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
06 - Add the spinach in batches, stirring each addition until wilted. Season the sauce with salt and freshly ground black pepper to taste.
07 - Make four small wells in the sauce, crack an egg into each well, cover the skillet, and cook on low heat for 6–8 minutes until the whites are set and the yolks remain slightly runny (cook a few minutes longer for firmer yolks).
08 - Sprinkle the crumbled feta over the top, garnish with chopped cilantro or parsley if using, and serve immediately with crusty or gluten-free bread.
