Mediterranean Shakshuka with Feta and Spinach

This Mediterranean-inspired shakshuka combines the traditional flavors of poached eggs in a spiced tomato sauce with a creative twist of fresh spinach and crumbled feta for a delightful savory breakfast or brunch. The rich, tangy sauce is perfectly complemented by the creamy feta, while the spinach adds a boost of nutrition and color, making this dish not only delicious but also visually appealing. It's a balanced meal that's vegetarian-friendly and full of flavor.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon sugar
• Salt and pepper to taste
• 4 large eggs
• 2 cups fresh spinach
• 1/2 cup crumbled feta cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, sauté until softened, about 5 minutes.
2. Stir in minced garlic, cumin, smoked paprika, and cayenne pepper, cooking for an additional minute until fragrant.
3. Add crushed tomatoes and sugar. Season with salt and pepper. Simmer for 10 minutes, allowing the sauce to thicken slightly.
4. Stir in fresh spinach and cook until wilted, about 2 minutes.
5. Using a spoon, create small wells in the sauce and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes.
6. Sprinkle crumbled feta on top and garnish with fresh parsley before serving.