# What You 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, optional
06 - 1 jalapeño, seeded and finely chopped, optional
→ Sauce
07 - 2 tablespoons olive oil
08 - 1 teaspoon ground cumin
09 - 1 teaspoon paprika
10 - ½ teaspoon ground coriander
11 - ¼ teaspoon cayenne pepper, optional
12 - 1 (28-ounce) can crushed tomatoes
13 - 1 teaspoon sugar
14 - Salt and black pepper to taste
→ Eggs & Garnish
15 - 4 to 6 large eggs
16 - ¼ cup fresh cilantro or parsley, chopped
17 - ½ cup crumbled feta cheese, optional
→ To Serve
18 - 4 pita breads, warmed
# Steps:
01 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3 minutes until softened and translucent.
02 - Add the diced red and yellow bell peppers along with the jalapeño if using. Cook for 5 minutes, stirring occasionally, until the vegetables are tender.
03 - Stir in the minced garlic, ground cumin, paprika, ground coriander, and cayenne pepper if using. Cook for 1 minute until the spices become fragrant and release their aromatics.
04 - Pour in the 28-ounce can of crushed tomatoes and add the sugar, salt, and black pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
05 - Add the baby spinach if using and cook for approximately 2 minutes until wilted into the sauce.
06 - Using the back of a spoon, make 4 to 6 small wells in the tomato sauce, spacing them evenly throughout the skillet.
07 - Crack an egg into each well. Cover the skillet with a lid and cook for 6 to 8 minutes until the egg whites are set but the yolks remain runny.
08 - Remove from heat and garnish generously with fresh cilantro or parsley and crumbled feta cheese if desired.
09 - Transfer to serving bowls and serve immediately with warm pita bread for dipping and sauce absorption.
