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Fast and light dinner with Eggs and a punch of Spice + Spinach!

Cook time:

15 mins

Prep time:

10 mins


1 TB Pour Olive Garlic oil

1 medium onion, chopped

3 cloves garlic, minced (OPT.)

1 teaspoon ground cumin

1 tablespoon paprika

1 28-ounce can diced tomatoes, with their juice

1 tablespoon sambal oelek, to taste. (This is a traditional chili paste, use peppers or paste)

1 10-oz box package frozen spinach, thawed and drained

6 eggs

To serve:

1/2 cup feta cheese, crumbled

Chopped flat-leaf parsley for garnish

2-3 cups cooked quinoa for serving


  1. Heat Pour Olive Garlic oil in a large skillet over medium-high. Add onions and cook, stirring now and then, until soft. Add spices (and additional fresh garlic, opt) and cook about two minutes more. 

  2. Add tomatoes, sambal and spinach and bring to a boil. Reduce heat to medium-low and simmer until slightly reduced, 5 to 10 minutes. Taste and add salt and more sambal as needed (but sambal paste is salty). 

  3. Crack eggs into pan, spacing them evenly across the surface of the sauce. Cover skillet and cook until yolks are just set, about 5 minutes. Uncover the pot and carefully baste the whites with sauce—being careful not to break the yolks. 

  4. Serve in bowls over beds of quinoa. Sprinkle with feta and parsley to finish.

    Serves 4

This Israeli dish—eggs poached in a spicy tomato sauce—on the blog Smitten Kitchen, where you can see gorgeous photos of each step. It's comforting and cozy, and couldn't be easier. For this version, use a spoonful of sambal oelek chili paste (another great pantry staple) instead of peppers, and boost the "green factor" with spinach.