• 1 (28 ounce) can Muir Glen Fire Roasted Crushed Tomatoes
• 1 (6 ounce) can Muir Glen Tomato Paste
• 1 (15.5 ounce) can cannellini beans, drained
• 1/ 4 cup kalamata olives, pitted and chopped
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1/ 2 teaspoon salt
• 1/ 2 teaspoon black pepper
• 1/ 4 teaspoon crushed red pepper, optional
• 1 tablespoon olive oil, or avocado oil
• 1 small yellow onion, chopped
• 1 bell pepper, diced
• 5 cloves garlic, minced
• 2 jalapeno peppers, seeded and diced
• 2 cups spinach
• 6-8 eggs
• 3 ounces crumbled feta cheese
• Parsley, optional

Method

• Step 1

  Preheat oven to broil on high. In a medium bowl, mix together crushed tomatoes, tomato paste, beans, kalamata olives and spices Set aside.

• Step 2

  Heat oil in a large skillet over medium heat. Add onion and bell pepper and sauté 2-3 minutes until onion starts to turn translucent. Add garlic and jalapenos and sauté 2-3 more minutes. Add spinach and sauté until wilted.

• Step 3

  Add tomato mixture and bring to a simmer. Create 6-8 wells and crack an egg into each. Reduce heat to medium-low, cover and cook for 5-7 minutes. Once whites are set, uncover and place in oven for 1 minute.

• Step 4

  Remove and top with feta, parsley and additional jalapenos if desired.