A one-skillet wonder that delivers rich tomato flavor, runny eggs, and the comforting spices of cumin and paprika. This version includes leafy greens and optional feta for added nourishment. Serve with crusty sourdough or scoop it up with a spoon—it’s a true hormone-friendly comfort food.

Ingredients

Serves 2–3

• 1 tablespoon extra virgin olive oil
  
  
• ½ small yellow onion, finely diced
  
  
• 1 clove garlic, minced
  
  
• 1 small red bell pepper, diced
  
  
• 1½ teaspoons ground cumin
  
  
• 1 teaspoon sweet paprika
  
  
• ¼ teaspoon chili flakes (optional)
  
  
• 1 can (398 mL / 14 oz) diced tomatoes, undrained
  
  
• 1 cup baby spinach or chopped Swiss chard
  
  
• Sea salt, to taste
  
  
• Black pepper, to taste
  
  
• 3–4 eggs
  
  
• ¼ cup crumbled feta cheese (optional)
  
  
• Fresh parsley or cilantro, chopped (for garnish)
  
  

Optional for serving:

• Warm sourdough toast, gluten-free flatbread, or a scoop of cooked quinoa
  
  

Directions

1. In a medium skillet, heat olive oil over medium heat. Add onion and cook until soft, about 3–4 minutes.
   
   
2. Add garlic and bell pepper; cook another 2–3 minutes until slightly tender.
   
   
3. Stir in cumin, paprika, and chili flakes. Let bloom for 30 seconds, then pour in diced tomatoes.
   
   
4. Simmer sauce for 7–10 minutes, stirring occasionally, until slightly thickened. Add greens and stir until wilted.
   
   
5. Season with salt and pepper to taste.
   
   
6. Make small wells in the sauce and crack an egg into each. Cover and cook for 5–7 minutes, or until whites are set and yolks are still runny (or to your preference).
   
   
7. Sprinkle with feta and fresh herbs. Serve warm.
   
   

🥄 

Nourish Notes

• Eggs are rich in choline, key for liver detox and hormone balance.
  
  
• Tomatoes and greens provide antioxidants like lycopene, vitamin C, and folate to support cellular repair.
  
  
• Feta adds calcium and probiotics—skip for dairy-free.
  
  
• Balance your blood sugar by serving with a complex carb like whole-grain sourdough, lentils, or quinoa. 

With Love & Nourishment,

The Nourish Kitchen