Servings: 4 servings
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 yellow onions finely chopped
- 1 bell pepper cored, seeded and chopped
- 1 jalapeño pepper cored, seeded and chopped
- 6 garlic cloves minced
- 1/4 cup tomato paste
- 1 28 ounce can whole peeled tomatoes crushed
- 1 tablespoon sweet Hungarian smoked paprika
- 1 tablespoon ground cumin
- 1 bay leaf
- 1 tablespoon sugar optional
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup baby spinach leaves or baby kale leaves
- 8-10 large eggs
Instructions
- Heat the oil in a large skillet or cast iron pan. Add the onion and sauté over medium heat until translucent, about 5 to 10 minutes. Add the bell pepper and jalapeño and cook just until softened, about 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.
- Slowly pour in the crushed tomatoes. Stir in the paprika, cumin and bay leaf. Add the sugar, salt and pepper and let the sauce simmer for about 20 minutes. Layer the spinach leaves on top. Carefully crack the eggs into the tomato sauce. Cover and simmer for about 10 minutes or until the whites of the eggs are no longer translucent. Serve warm with bread for dipping.
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