|1 tbsp olive oil||3 tomatoes, peeled and coarsely chopped|
|1 red onion, sliced||2 handfuls of fresh spinach leaves|
|pinch of salt||pinch of paprika|
|2 red bell peppers, seeded and sliced||4 large eggs|
|2 yellow or orange bell peppers, seeded and sliced||freshly ground black pepper|
|2 fresh red jalapeno chile peppers, seeded and finely chopped|
Preheat the oven to 400 F (200 C). Heat the oil in an ovenproof frying pan over low heat. Add the onion and a pinch of salt. Cook for 5 minutes until the onion is soft, then add the peppers and chiles. Cook for another 5 minutes, until the peppers soften.
Stir in the tomatoes and cook until they begin to soften. Stir in the spinach and paprika, and cook for a few minutes more until the spinach just begins to wilt.
Use a spoon to make a small indentation in the mixture for each of the eggs, then carefully break an egg into each one. Slide the pan into the oven, and cook for about 5 minutes until the eggs are just baked. Be careful not to let them overcook-the residual heat will keep cooking them after you have removed them from the oven. Sprinkle with pepper, and serve immediately.
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