By emensah m
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the smoked paprika, ground cumin, salt, and pepper. Stir to combine.
Pour in the crushed tomatoes, bring to a simmer, and let it cook for about 10 minutes until slightly thickened.
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Make 4 small wells in the tomato-spinach mixture and crack an egg into each well.
Cover the skillet and cook for 5 to 7 minutes, or until the eggs are cooked to your liking.
Remove from heat and garnish with fresh parsley before serving.
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This Breakfast Brunch Vegetarian recipe is ready in 30 minutes and features large eggs, crushed tomatoes, small onion and other delicious ingredients. Contains 325 calories total.
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the smoked paprika, ground cumin, salt, and pepper. Stir to combine.
Pour in the crushed tomatoes, bring to a simmer, and let it cook for about 10 minutes until slightly thickened.
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Make 4 small wells in the tomato-spinach mixture and crack an egg into each well.
Cover the skillet and cook for 5 to 7 minutes, or until the eggs are cooked to your liking.
Remove from heat and garnish with fresh parsley before serving.
Calories per Serving: 325
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