Ingredients
1 tablespoon olive oil
1 large red bell pepper, chopped
3 cups baby spinach
2 cups tomato sauce
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon garlic powder
4 large eggs
1/3 cup goat or feta cheese, crumbled
Salt and pepper, to taste
Fresh basil, for garnish
Optional: sourdough or whole wheat toast for serving
Instructions
- Heat a large pan over medium heat and add olive oil.
- Sauté the chopped bell pepper for about 5 minutes until softened.
- Add baby spinach and sauté for another minute until wilted.
- Stir in tomato sauce, thyme, oregano, garlic powder, salt, and pepper. Cook for 3 minutes.
- Create 4 wells in the sauce with a spoon and crack an egg into each well.
- Sprinkle goat or feta cheese over the top, cover the pan, and cook for 5–10 minutes until the egg whites are set and yolks remain soft.
- Remove from heat and garnish with fresh basil, black pepper, and a drizzle of olive oil.
- Serve hot with toasted sourdough or whole wheat bread.
Notes
- Use kale, Swiss chard, or arugula in place of spinach.
- Add mushrooms, zucchini, or cherry tomatoes for more vegetables.
- Try feta, parmesan, or dairy-free cheese instead of goat cheese.
- Add cumin, harissa, or chili flakes for extra flavor or spice.
- To boost protein, stir in canned beans or lentils before adding eggs.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (2 eggs with sauce)
- Calories: 280
- Sugar: 5g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 190mg
