By emensah m
Heat 2 tbsp of olive oil in a large skillet over medium heat.
Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
Stir in the minced garlic, smoked paprika, and ground cumin, and cook for another 1-2 minutes until the spices are fragrant.
Add the crushed tomatoes to the skillet. Season with salt and pepper to taste, and stir well. Let the mixture simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
Add the fresh spinach to the tomato mixture, stirring until it wilts.
Make four wells in the sauce and crack an egg into each well.
Reduce the heat to low, cover the skillet, and cook for about 6-8 minutes until the egg whites are set but the yolks are still runny, or to your desired doneness.
Remove from heat and garnish with fresh parsley before serving.
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This Middle-Eastern Breakfast Vegetarian recipe is ready in 30 minutes and features large eggs, crushed tomatoes, small onion, diced and other delicious ingredients. Contains 275 calories total.
Heat 2 tbsp of olive oil in a large skillet over medium heat.
Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
Stir in the minced garlic, smoked paprika, and ground cumin, and cook for another 1-2 minutes until the spices are fragrant.
Add the crushed tomatoes to the skillet. Season with salt and pepper to taste, and stir well. Let the mixture simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
Add the fresh spinach to the tomato mixture, stirring until it wilts.
Make four wells in the sauce and crack an egg into each well.
Reduce the heat to low, cover the skillet, and cook for about 6-8 minutes until the egg whites are set but the yolks are still runny, or to your desired doneness.
Remove from heat and garnish with fresh parsley before serving.
Calories per Serving: 275
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