Ingredients
Scale
- 1 tbsp olive or avocado oil
- 1 yellow onion, chopped (small)
- 5 cloves garlic, minced
- 1 bell pepper, diced
- 2 jalapeños, seeded & diced
- 2 cups spinach, fresh
- 1–28 oz. can Muir Glen Fire Roasted Crushed Tomatoes
- 1–6 oz. can Muir Glen Tomato Past
- 1–15.5 oz. can cannellini (white kidney) beans, drained
- 1/4 cup Kalamata olives, pitted & chopped
- 2 tsp paprika
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper (optional)
- 6–8 eggs
- 3 oz. feta cheese, crumbled
- fresh parsley (optional)
- sliced jalapenos (optional)
Instructions
- Preheat oven to Broil (High)
- In a medium bowl, mix together crushed tomatoes, tomato paste, beans, Kalamata olives & spices, set aside
- Heat oil in a large skillet over medium heat
- Add onion & pepper and sautéed for 2-3 minutes until onion starts to turn translucent
- Add garlic & jalapeños and sauté for an additional 2-3 minutes
- Add spinach and sauté until wilted
- Add tomato mixture & bring to a simmer
- Create 6-8 wells and crack an egg in each, turn heat to medium-low, cover and allow to cook for 5-7 minutes
- Once white is set, uncover and place in oven for 1 minute to broil
- Remove and top with feta, parsley, & jalapeños