dairy-free; gluten-free (optional); sugar-free & yeast-free
This is a great, satisfying, yet healthy brunch option!
2 tablespoons extra-virgin olive oil
1 cup chopped yellow onion (1 medium onion)
1 red bell pepper, de-seeded and diced
3 medium garlic cloves, minced
½ teaspoon smoked paprika
½ teaspoon ground cumin
2 tablespoons harissa paste, optional*
5 fresh tomatoes- chopped or 1 can
Pinch of cayenne pepper, optional
Several big handfuls of fresh spinach
Sea salt and freshly ground black pepper
⅓ cup crumbled feta, optional
⅓ cup fresh parsley leaves
1 avocado, diced
Toasted slices of gluten-free bread
Microgreens for garnish, optional
Heat the oil in a large 12-inch skillet over medium heat.
Add the onion and a few generous pinches of salt and pepper.
Add the red pepper and cook until the onion is soft and translucent, 6 to 8 minutes.
Turn the heat to medium-low and add the garlic, smoked paprika and cumin. Stir and let cook for about 30 seconds, then add the tomatoes, harissa paste, if using, and a few more pinches of salt and pepper.
Simmer for 15 to 20 minutes until the sauce is thickened. Taste and adjust seasonings, adding the cayenne pepper for more kick, if desired.
Add the spinach and stir until wilted.
Make 4 wells in the sauce and crack in the eggs.
Cover and cook until the eggs are set, 5 to 8 minutes.
Serve with feta cheese, parsley, diced avocado and microgreens, if using.
Serve with toasted bread for scooping and enjoy!