Saucy Eggs

Summary
Prep time	5 minutes
Cook time	~20 minutes
Source	What to Cook When You Don't Feel Like Cooking by Caroline Chambers (pg 59)
Yield / serves	4-6
Rating	(unrated)

Ingredients

• 1 T olive oil, plus more as needed
• 5 oz fresh spinach
• Kosher salt and freshly ground black pepper
• 1 (28 oz) jar marinara sauce or any pasta sauce
• 8 large eggs
• 4 oz feta or goat cheese
• 4 large slices of good bread
• flaky sea salt
• parsley sprigs

Preparation

Position a rack in the center of the oven and heat the broiler to high.

Warm the olive oil in a 12-inch skillet over medium heat. When it shimmers, add the spinach (in batches as needed to fit) and a pinch each of salt and pepper, and cook, stirring frequently, until it's wilted and all of the excess moisture has evaporated, 1 to 2 minutes. Add the marinara sauce and cook, stirring occasionally, until warmed through, about 4 minutes.

Use the back of a spoon to create 8 divots in the sauce, then crack an egg into each divot and sprinkle with a pinch each of salt and pepper. Crumble the feta over the top, avoiding the egg yolks as much as possible. cover the pan and cook for 5-8 minutes, until the eggs have reached your desired doneness.

While the eggs steam, place the sliced bread on a rimmed baking sheet and coat with a decent layer of olive oil. Sprinkle with flaky salt. Broil for 1-2 minutes per side, until golden brown.

Use kitchen shears to snip some parsley over the saucy eggs. Serve in low bowls with the toasty bread alongside for dipping.

Notes

Variation: Stir in 1 1/2 teaspoons ground cumin, 1 teaspoon paprika, 1/2 teaspoon ground turmeric, and 1/4 teaspoon red pepper flakes into the sauce for a shakshuka flavor.