Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped yellow onion
• 1 red bell pepper, stemmed, seeded, and diced
• ¼ teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• 3 garlic cloves, minced
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• Pinch cayenne pepper, optional
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons harissa paste*
• 1 cup fresh spinach, chopped
• 3 to 5 large eggs
• ⅓ cup crumbled feta cheese
• ¼ cup fresh parsley leaves
• 1 avocado, sliced
• Microgreens, for garnish, optional
• Toasted bread, for serving

Instructions

1. Place a 12-inch stainless steel or enamel-coated cast-iron skillet with a lid over medium heat and warm the olive oil. Add the onion, red bell pepper, salt, and a few twists of black pepper. Cook, stirring occasionally, for 6 to 8 minutes, until the onion becomes soft and translucent.
2. Lower the heat to medium-low. Stir in the garlic, smoked paprika, cumin, and cayenne if using. Cook briefly, about 30 seconds, until fragrant. Pour in the crushed tomatoes and add the harissa paste. Let the sauce simmer for 15 minutes, stirring occasionally, until it thickens.
3. Mix in the spinach and cook until just wilted. Using the back of a spoon, create 3 to 5 shallow wells in the sauce. Crack an egg into each well. Cover the skillet and cook for 5 to 8 minutes, or until the egg whites are set and the yolks reach your preferred doneness.
4. Taste and adjust seasoning with additional salt and pepper if needed. Finish by topping with feta, parsley, avocado slices, and microgreens if desired. Serve immediately with toasted bread for scooping.