2 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
2 cups chopped cauliflower (moderately steamed)
1 cup spinach
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped (low or no added salt)- I used Pomi Chopped Tomatoes
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
1/2 cup feta cheese, crumbled (optional)
6 large eggs
Chopped cilantro, for serving
Hot sauce or red pepper flakes, for serving
Heat oven to 375 degrees.
Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently, about 10 minutes. Add cauliflower and cook for about 10-15 minutes, until very soft. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in chopped tomatoes, add spinach, and season with salt and pepper simmer until tomatoes have thickened, about 10-15 minutes. Stir in crumbled feta (optional).
Gently crack eggs into skillet over tomatoes. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce or red pepper flakes.
Nutrition (serving 3) *without feta
Calories 335, Fat 19 g, Carbs 24, Fiber 9, Protein 18, Sodium 300 mg