Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp extra virgin olive oil
  • 1 small onion (finely sliced)
  • 2 zucchini (diced)
  • 1 orange bell pepper (diced)
  • 2 cloves garlic (finely minced)
  • 2 cups tomato pasta sauce
  • 1 cup baby spinach leaves
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • 1/8 tsp cayenne (or to taste)
  • 4-8 eggs (depending how hungry you are)
  • Salt and pepper (to taste)
  • 1/4 cup feta cheese (crumbled)
  • 1 Pinch Za'atar

Instruction

  • Preheat oven to 375 F.
  • Heat the oil in a medium cast iron skillet over medium heat. Add the onion and cook until softened and slightly browned. Add in the zucchini and bell pepper and stir until they develop a bit of colour. Then add in the garlic and saute for an extra 30 seconds until fragrant.
  • Add in the tomato sauce, spinach, cumin, paprika and cayenne and stir until combined. Season with a pinch each of salt and pepper then create 4 wells in the mixture.
  • Crack the eggs into the wells and transfer the pan to the oven. Bake for 5-7 minutes or until the egg whites are cooked through but the yolks remain slightly runny.
  • Garnish with feta cheese and za'atar and serve with crusty bread.