- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, sliced
- 2 large bell peppers, sliced (any color, I prefer red and orange)
- 3 garlic cloves, chopped or crushed
- 1 teaspoon ground cumin
- 11/2 teaspoons paprika
- 1/4 teaspoon cayenne pepper
- 1 (14.5-ounce) can petite diced tomatoes, no salt added, undrained
- 12 fluid ounces vegetable juice (like V8) or tomato juice
- 6 ounces baby spinach
- 4 ounces feta cheese (about 1 cup)
- 8 large eggs
Using a large nonstick pan, heat the oil over medium heat. Sauté the onions and peppers until soft, about 8 minutes.
Add the garlic, cumin, paprika and cayenne pepper and stir. Add the tomatoes and vegetable juice. Bring the contents to a boil. Decrease the heat, cover and simmer for about 8 minutes until thick. Stir occasionally.
Add the spinach. Mix and allow the spinach to wilt, about 3 minutes. Add the feta cheese and stir.
Using a spoon, make a well in the vegetables and sauce. Add a cracked egg into the well. Do the same with each egg.
Cover and simmer until the eggs are cooked to your preference, about 4 minutes for runny eggs and 10 minutes for eggs cooked through.
Serving: 2eggs, 11/3 cups veg | Calories: 340kcal | Carbohydrates: 23g | Protein: 21g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 445mg | Sodium: 720mg | Fiber: 7g