This dish can be altered in lots of different ways. Add additional seasonings such as cumin or oregano, purée the sauce prior to adding the greens or sautée a few diced potatoes in the pan prior to starting the sauce. It is also a great meal breakfast, lunch or dinner.
When trying this recipe I was fortunate to have a jar of tomatoes from my winter CSA (freedom food farm) and they really tasted great. I have also used Hunts diced tomatoes but the flavor was not as nice. If you can find a good canned tomato I recommend using them.
Remember using the best, freshest ingredients makes your meals taste better. And, remember to season your recipe as you cook.
1 tablespoon olive oil
1/2 onion diced
3 cloves garlic minced
1/2 red pepper diced
1 hot pepper diced – optional
1/2 tsp chilli powder – or to taste
28 ounce can of whole or chopped tomatoes with their liquid
1 bunch spinach or kale stems removed and chopped or other green
2 ounces crumbled feta cheese
Salt and pepper to taste
This is a one pot meal so make sure you use a pan that is large enough and that has a lid.
Add oil and sauté onion, garlic, pepper, chili powder salt and pepper over medium heat until vegetables are soft, about three to five minutes. Add tomatoes with liquid. If using whole tomatoes mash them in the pan to make a chunky sauce. Simmer with lid on to allow flavors to blend and sauce to cook about ten to fifteen minutes. Add greens and stir into sauce. Cover and simmer another five minutes. Taste the sauce and adjust seasoning as needed.
Crack eggs on top of sauce. You want them to poach in the sauce. Season eggs with salt and pepper. Cover the pan and simmer gently for ten minutes. This should be enough time for the whites to cook and set but still leave the yolks soft. If you prefer your eggs to be firmer cook longer with the lid on.
Remove the lid and sprinkle cheese on top.
Enjoy as is or with a slice of whole wheat or multigrain toast.