Ingredients
Scale
- 2 tbsp Extra Virgin Olive Oil: The flavourful base for sautéing your aromatics.
- 1 large Yellow Onion, finely chopped: Provides a sweet, foundational layer of flavour.
- 4 cloves Garlic, minced: Adds a pungent, aromatic depth that is essential to the dish.
- 1 tsp Smoked Paprika: Lends a subtle, smoky warmth without overwhelming heat.
- 1/2 tsp Cumin: Adds an earthy, warm note that pairs beautifully with tomatoes.
- 1/4 tsp Red Pepper Flakes (optional): For a gentle kick of heat; adjust to your preference.
- 1 (28-ounce) can Crushed Tomatoes: The heart of the sauce; using crushed tomatoes gives a perfect texture that’s not too chunky or too smooth.
- 5 ounces Fresh Baby Spinach: Wilts down beautifully, adding nutrients, colour, and an earthy flavour.
- 1/2 tsp Salt, or to taste: Essential for bringing all the flavours together.
- 1/4 tsp Black Pepper, freshly ground: Adds a touch of spice and complexity.
- 6 large Eggs: The protein-packed stars of the skillet.
- 1/2 cup Crumbled Feta Cheese: For a salty, briny, and creamy finish.
- 1/4 cup Fresh Parsley or Cilantro, chopped: For a final burst of fresh, herbaceous flavour and colour.
- Crusty Bread or Pita, for serving: An absolute must for dipping into the sauce and runny yolks.
Instructions
- Sauté the Aromatics: Place a large, 10-12 inch cast-iron or oven-safe skillet over medium heat. Add the extra virgin olive oil. Once the oil is shimmering, add the chopped yellow onion. Sauté for 5-7 minutes, stirring occasionally, until the onion becomes soft and translucent. This step is crucial for building a sweet, deep flavour base.
- Bloom the Spices: Add the minced garlic, smoked paprika, cumin, and optional red pepper flakes to the skillet. Stir constantly for about 1 minute until fragrant. Cooking the spices directly in the oil like this is called “blooming” and it helps to unlock their full aromatic potential, infusing the entire dish with their flavour.
- Create the Tomato Base: Pour the can of crushed tomatoes into the skillet. Stir everything together to combine with the onions and spices. Season with the salt and black pepper. Bring the sauce to a gentle simmer and let it cook for about 10 minutes, stirring occasionally. This allows the flavours to meld and the sauce to thicken slightly.
- Wilt the Spinach: Add the fresh baby spinach to the skillet in handfuls. It may seem like a lot at first, but it will wilt down significantly. Gently stir it into the tomato sauce until it’s fully wilted and incorporated. This should only take 2-3 minutes.
- Make Nests and Add Eggs: Using the back of a spoon, create six small wells or indentations in the tomato and spinach sauce. Carefully crack one egg into each well. Spacing them out ensures they cook evenly.
- Cook the Eggs: Reduce the heat to low. Cover the skillet with a lid (or a large baking sheet if you don’t have a lid that fits). Let the eggs cook for 5-8 minutes. The cooking time will depend on how you like your yolks. For runny yolks, aim for 5-6 minutes. For firmer, jammy yolks, go closer to 8 minutes. The steam trapped by the lid will help cook the tops of the eggs.
- Add Final Touches: Once the eggs are cooked to your liking, turn off the heat. Sprinkle the crumbled feta cheese and the fresh chopped parsley or cilantro over the entire skillet.
- Serve Immediately: Bring the skillet directly to the table for a rustic, family-style presentation. Serve hot with plenty of crusty bread, toasted pita, or naan for dipping.
Nutrition
- Serving Size: one normal portion
- Calories: 400