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Heat oil in a large skillet, preferably cast-iron over medium-high heat. Add diced onions and cook 2-3 minutes until slightly tender and translucent.
Add minced garlic and cook an additional 30 seconds.
Add and mix in diced tomatoes, beans, smoked paprika, and oregano. Cook for 3-4 minutes stirring occasionally for liquids to reduce slightly.
Add spinach to the top of the skillet and slowly work the spinach leaves into the tomato sauce until they begin to cook and wilt, stirring occasionally 3-4 minutes.
Turn the heat down to medium. With a large spoon make 4 wells in the tomato sauce for the eggs to be placed in. Carefully crack in egg into each of the wells. Cover* and let cook 4-5 minutes or until the eggs are done to your liking.
Take off the heat and garnish with feta crumbles and fresh parsley. Best served with naan, crusty bread, or over rice (or other grains).