Ingredients:

  • 1 can (15 oz) Cannellini beans, rinsed and drained
  • 3 cups fresh baby spinach, packed
  • 1 tbsp extra virgin olive oil
  • 1 medium red bell pepper, diced small
  • 1 can (14.5 oz) crushed tomatoes
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 4 large pasture-raised eggs
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup feta cheese, crumbled
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat 1 tbsp olive oil in your skillet over medium heat. Add the diced red bell pepper and cook for 5 minutes until the edges are soft and slightly golden.
  2. Stir in 2 minced cloves of garlic, 1 tsp smoked paprika, and 1/2 tsp cumin. Toast for 30 seconds until the kitchen smells earthy and fragrant.
  3. Pour in 1 can of crushed tomatoes and 1/2 tsp salt. Simmer for 8 minutes until the sauce thickens and darkens slightly.
  4. Stir in the 15 oz of rinsed cannellini beans.
  5. Add 3 cups of baby spinach in handfuls. Stir gently for 2 minutes until the leaves are bright green and collapsed.
  6. Use the back of a large spoon to make 4 distinct indentations in the bubbling bean mixture.
  7. Carefully crack one egg into each well. Season the tops of the eggs with a pinch of black pepper.
  8. Turn the heat to low, cover the pan with a tight fitting lid, and cook for 5-7 minutes.
  9. The eggs are ready when the whites are opaque but the yolks still jiggle.
  10. Remove from heat. Sprinkle with 1/4 cup crumbled feta and 2 tbsp fresh parsley. Serve immediately.