• 1 – 12 ounce box of pasta – we like spaghetti; be sure to break longer pastas in half to fit in the pan
• 2 Tablespoons olive oil
• 3 cups fresh spinach slightly chopped
• 1 medium sized onion sliced
• 32 ounces chicken broth (you can also use vegetable)
• 2 – 14.5 ounces cans diced tomatoes (pour in the liquid)
• 1 Tablespoon dried or fresh basil 
• 1/2 Tablespoon dried oregano
• 4 cloves minced garlic
• 1/4-1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, seeded and diced
• 4 garlic cloves, finely chopped
• 2 teaspoon paprika
• 1 teaspoon cumin
• ¼ teaspoon chili powder
• 1 (28-ounce can) whole peeled tomatoes
• 6 large eggs
• salt and pepper, to taste
• 1 small bunch fresh cilantro, chopped
• 1 small bunch fresh parsley, chopped

Instructions

• Heat olive oil in a large pan on medium heat. Add the chopped bell pepper and onion and cook it for 4-5 minutes until the onion becomes translucent
• Add garlic and spices and simmer one minute
• Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer for 12-15 minutes
• Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5-7 minutes, or until they are done to your liking (less time = runnier eggs)! You can cover the skillet with a lid to expedite the eggs cooking. 
• Garnish with chopped cilantro and parsley before serving.
• We recommend enjoying with naan bread!