Obe Ata Poached Eggs

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3/4 cup sliced red onion
• 1/2 cup sliced green bell pepper
• 1/2 cup sliced red bell pepper
• Quick Obe Ata, skimmed of excess oil
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 4 cups fresh spinach (about 3 ounces)
• 4 large eggs
• 1/2 cup fresh parsley leaves
• 1/4 cup thinly sliced fresh basil
• 1 ounce feta cheese, crumbled (1/4 cup)

Steps

1. Heat olive oil in a large skillet over medium until shimmering. Add onion and bell peppers; cook, stirring occasionally, until bell peppers slightly soften and onion starts becoming translucent, 3 to 5 minutes.
2. Stir obe ata into vegetable mixture in skillet; sprinkle with salt and black pepper. Bring to a simmer over medium; gradually add spinach, and cook, stirring often, until spinach is wilted, 2 to 3 minutes.
3. Make 4 small wells in sauce in skillet, and crack 1 egg into each well; sprinkle eggs with additional salt and black pepper to taste. Cover and reduce heat to medium-low; cook, undisturbed, until whites are set and yolks are still soft, 7 to 9 minutes, or until desired degree of doneness. Remove from heat. Sprinkle with parsley, basil, and feta. Serve hot.