This classic Middle Eastern and North African dish is effortless, flavorful, and healthy!
12 ingredients
1 tablespoon Olive oil
1 cup, chopped Onions red raw
1 cup, chopped Peppers sweet bell red raw
1 clove Garlic raw
1/2 tsp Coriander seed ground
1/2 tsp Cumin seed ground
1/2 tsp Paprika smoked
14.5 oz Tomatoes crushed canned
1/2 cup Water
2 1/2 cup Baby spinach
3 large egg Egg whole raw
1/4 cup, crumbled Feta cheese
5 steps
- Heat the oil over medium heat in a large skillet.
- Add the chopped onion and sweet peppers to the skillet and saute for about 8-9 minutes or until the vegetables soften.
- Smash or crush the garlic clove, and add to the skillet with the coriander, cumin, and paprika spices. Saute for about 1 minute, stirring constantly.
- Add the crushed tomatoes and water to the skillet and simmer uncovered for about 8 minutes, stirring occasionally. Add the spinach, cover, and cook for 1-2 minutes or until the spinach wilts.
- Take the cover off the skillet and stir to mix in the spinach. Make 3 wells in the mixture using a spoon or spatula, and open an egg into each well. Cover the skillet and cook for another 5-8 minutes or until the eggs are cooked to your liking. Separate into 3 servings and garnish with crumbled feta cheese.
Tips:
A garnish of chopped fresh basil or cilantro is an excellent addition if you have it.
You can save preparation time using packaged frozen or raw prechopped onions and peppers.
This recipe doubles just fine, but use an extra-large skillet.
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