4 tablespoons oil
1 large onion, chopped
1 large red bell pepper, seeded and chopped
1 large jalapeño, seeded and chopped
3 garlic cloves, thinly sliced
2 tablespoon tomato paste
1 cup of fresh spinach
4 large tomatoes, chopped (canned whole plum tomatoes with juices, coarsely chopped, can be substituted)
1 bay leaf
1/2 to 1 tablespoon kosher salt
1/2 tablespoon sweet Spanish paprika
1/2 tablespoon ground cumin
1/2 teaspoons ground black pepper
1/2 teaspoon caraway seeds
1/3 cup feta cheese, crumbled (optional)
6-8 large eggs
Heat oil in a large deep skillet. Sauté the onions until translucent. Add bell peppers and jalapeño; cook on a medium heat just until softened (about 5 minutes). Stir in the garlic, tomato paste and sauté for another 3 minutes.
Add tomatoes to skillet. Stir in all the spices; simmer for 20 minutes.
Place the spinach on top; add crumbled feta. Using the back of a spoon make a well and break the eggs, one by one, into well allowing space between eggs.
Serve with crusty bread to sop up all the yummy juices