# What You Need:
→ Vegetables
01 - 1 large onion, finely chopped
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 3 garlic cloves, minced
05 - 2 cups baby spinach
06 - 1 jalapeño, seeded and finely chopped
→ Sauce
07 - 2 tablespoons olive oil
08 - 1 teaspoon ground cumin
09 - 1 teaspoon paprika
10 - ½ teaspoon ground coriander
11 - ¼ teaspoon cayenne pepper
12 - 1 (28-ounce) can crushed tomatoes
13 - 1 teaspoon sugar
14 - Salt and black pepper to taste
→ Eggs and Garnish
15 - 4 to 6 large eggs
16 - ¼ cup fresh cilantro or parsley, chopped
17 - ½ cup crumbled feta cheese
→ To Serve
18 - 4 pita breads, warmed
# How to Make:
01 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add finely chopped onion and cook for 3 minutes until softened.
02 - Add diced red and yellow bell peppers along with seeded and finely chopped jalapeño. Cook for 5 minutes until vegetables are tender.
03 - Stir in minced garlic, ground cumin, paprika, ground coriander, and cayenne pepper. Cook for 1 minute until fragrant.
04 - Pour in crushed tomatoes and add sugar, salt, and black pepper to taste. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until sauce thickens.
05 - Add baby spinach and cook until completely wilted, approximately 2 minutes.
06 - Make small wells in the sauce using the back of a spoon and crack eggs into each well.
07 - Cover the skillet with a lid and cook for 6 to 8 minutes, or until egg whites are set but yolks remain runny.
08 - Remove from heat. Garnish with fresh cilantro or parsley and crumbled feta cheese.
09 - Transfer to serving bowls and serve immediately with warm pita bread for dipping.
