INGREDIENTS:
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped yellow onion
- 1 red bell pepper, seeded and diced
- ¼ teaspoon sea salt, more to taste
- Ground black pepper
- 3 medium garlic cloves, minced
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Pinch of cayenne pepper, optional
- 1 28-ounce can crushed tomatoes
- 2 tablespoons harissa paste, mild or hot
- 1 cup fresh spinach, chopped
- 3 to 5 eggs
- ⅓ cup crumbled feta cheese
- ¼ cup fresh parsley leaves
- 1 avocado, diced
- Microgreens for garnish, optional
- Toasted bread, for serving
- Heat oil in the FIREDISC® over medium heat. Add onion, red pepper, salt, and several grinds of fresh pepper. Cook until onion is soft and translucent, 6 to 8 minutes.
- Reduce heat to medium-low and add the garlic, paprika, cumin, and cayenne, if using. Stir and let cook for 30 seconds, then add tomatoes and harissa paste. Simmer for 15 minutes until the sauce thickens.
- Add spinach and stir until wilted. Make 3 to 5 wells in the sauce and crack in eggs. Cover and cook until the eggs set, 5 to 8 minutes. Timing will depend on how runny you like your yolks.
- Season with salt and pepper to taste. Sprinkle with feta, parsley, avocado, and microgreens, if using. Serve with toasted bread for scooping or in a pita.
