Ingredients

• 2 tablespoon olive oil
• 1 onion, diced
• 3 garlic, minced
• 1 ounce crushed tomatoes
• 3 cup spinach, roughly chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 eggs
• 0.5 cup feta cheese, crumbled
• 2 tablespoon fresh parsley, chopped

Steps

1. Preheat your oven to 375°F.
2. Dice the onion into small pieces and mince the garlic cloves. Roughly chop the fresh spinach and measure out the spices.
3. Heat olive oil in a 10-inch cast-iron skillet or oven-safe baking dish over medium heat on the stovetop.
4. Add the diced onion to the hot oil and cook for 3 minutes, stirring occasionally, until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Pour in the crushed tomatoes, add the ground cumin, smoked paprika, salt, and black pepper, and stir to combine.
7. Simmer the tomato sauce on the stovetop for 5 minutes, stirring occasionally.
8. Stir in the chopped spinach and cook for 2 minutes until wilted.
9. Create four small wells or indentations in the sauce by pushing it aside with the back of a spoon. Crack one egg into each well.
10. Sprinkle the crumbled feta cheese over the entire surface of the dish.
11. Transfer the skillet to the preheated 375°F oven and bake for 12 minutes until the egg whites are set and the yolks remain runny (or 14-15 minutes if you prefer firmer yolks).
12. Remove from the oven using an oven mitt and let rest on the stovetop for 1 minute. Garnish with fresh chopped parsley.
13. Divide among four bowls or serve directly from the skillet and enjoy with crusty bread for dipping.