The Breakfast Essential
INGREDIENTS
- 2 tbsp. Botticelli Cooking Extra Virgin Olive Oil
- 1 small yellow onion, chopped
- 1 red bell pepper, seeded and diced
- 1/4 tsp. sea salt, to taste
- 3 garlic cloves, minced
- 1 jar Botticelli Marinara Sauce
- 2 tbsp. harissa paste
- 1 cup fresh baby spinach
- 5 eggs
- 1/4 cup crumbled feta cheese
- Fresh parsley
- 1/2 avocado, sliced
- Sliced heirloom cherry tomatoes
- Micro-greens and fresh parsley for garnish
- Toasted bread, for serving
PREPARATION
Heat the oil over medium heat in a cast-iron skillet. Add the onion, red pepper, salt, and pepper and cook until the onion is soft and translucent, 6 to 8 minutes.
Reduce the heat to medium-low and add the garlic, paprika and cumin. Stir and let cook for about 30 seconds, then add the tomatoes and harissa paste. Simmer for 15 minutes until the sauce has thickened.
Add the spinach and stir until wilted. Use a spoon to make 5 wells in the sauce and crack in the eggs. Cover and cook until the whites of the eggs are set, about 5 to 8 minutes, depending on how runny you like your egg yolks.
Season with salt and pepper to taste and top with the feta, parsley, avocado, cherry tomatoes and micro-greens. Serve with toasted bread and enjoy!