Heat olive oil in a skillet over medium heat.
Add the onion and bell pepper and saute until tender, about 15 minutes.
Add the garlic, paprika, cumin and cayenne; season with a pinch of kosher salt and freshly ground pepper.
Stir and cook about 30 seconds just to lightly toast the spices.
Add the crushed tomatoes and spinach to the pan. Turn the heat down to medium low and let the sauce cook for about 20 minutes to thicken the sauce.
After 20 minutes, add another pinch of salt and stir the sauce.
Using the back of a spoon, make 4 wells into the sauce.
Gently crack an egg into each well. Cover the skillet with a lid and let the eggs cook about 5 minutes.
Remove the skillet from the heat and garnish with fresh avocado slices and scallions.
Serve with warm Siete almond flour tortillas or chips. Enjoy!
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