By emensah m
Heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic, smoked paprika, and ground cumin. Cook for an additional 1 minute until fragrant.
Pour in the crushed tomatoes and season with salt and pepper to taste. Allow the mixture to simmer for about 5 minutes, stirring occasionally.
Add the fresh spinach to the tomato mixture. Stir until the spinach has wilted, about 2-3 minutes.
Make 4 small wells in the sauce with the back of a spoon and crack an egg into each well.
Cover the skillet with a lid and let the eggs poach in the sauce for about 5-7 minutes for runny yolks, or longer for firmer yolks.
Take the skillet off the heat and garnish with fresh parsley before serving.
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This Middle Eastern Breakfast Brunch Vegetarian recipe is ready in 30 minutes and features eggs, crushed tomatoes, onion and other delicious ingredients. Contains 350 calories total.
Heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic, smoked paprika, and ground cumin. Cook for an additional 1 minute until fragrant.
Pour in the crushed tomatoes and season with salt and pepper to taste. Allow the mixture to simmer for about 5 minutes, stirring occasionally.
Add the fresh spinach to the tomato mixture. Stir until the spinach has wilted, about 2-3 minutes.
Make 4 small wells in the sauce with the back of a spoon and crack an egg into each well.
Cover the skillet with a lid and let the eggs poach in the sauce for about 5-7 minutes for runny yolks, or longer for firmer yolks.
Take the skillet off the heat and garnish with fresh parsley before serving.
Calories per Serving: 350
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