Ingredients
• 3 tablespoons olive oil
• 4 eggs
• 1 28-ounce can crushed tomatoes with their juice
• 1 large onion, halved and thinly sliced
• 1 red bell pepper, seeded and diced
• 1 1/2 tablespoons Watkins Organic Harissa Seasoning
• 1/4 teaspoon Watkins Organic Ground Black Pepper
• 1 teaspoon Watkins Organic Parsley Flakes
• 1 cup fresh spinach
• ⅓ cup crumbled feta cheese
• 1 avocado, diced (optional)
• Fresh baguette or bread, toasted
Directions
• Heat the olive oil over medium heat in a 12-inch skillet with a lid.
• Add the onion, red bell pepper. Cook until the onion is soft and translucent.
• Reduce the heat to medium-low. Stir in tomatoes with juice, Watkins Organic Harissa Seasoning and Watkins Organic Ground Black Pepper. Simmer for 15 minutes until the sauce is thickened.
• 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. The timing will depend on how runny you like your egg yolks.
• Remove from heat and sprinkle with the Watkins Organic Parsley Flakes, feta, and diced avocado.
• Serve with toasted bread.
Serves: 4
Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
