Recipes

Ingredients

• ¼ cup extra-virgin olive oil
• 1 package Citarella Chopped Sweet Onions
• 1 package Citarella Chopped Peppers
• 1 Tbsp. chopped garlic
• 2 tsp. ground cumin
• 1 tsp. sweet paprika
• 1 Tbsp. chopped Citarella Calabrese Chili Peppers (plus more, depending on heat preference)
• 1 bottle Citarella Tomato Passata
• 1 can Citarella 100% Italian Cherry Tomatoes
• Sea salt and pepper, to taste
• ¾ lb. Citarella Chef-Prepared Sautéed Spinach
• 6 large eggs
• 6 oz. crumbled feta cheese
• ¼ cups chopped fresh herbs (such as parsley, chives, and cilantro)
• For Serving (Optional)—grilled bread and Citarella Mediterranean Salad

Instructions

1. Heat oil in a large skillet over medium. Add the onions and peppers and cook until soft, about 15 minutes. Add the garlic, cumin, paprika, and chilis, cooking an additional 2-3 minutes.
2. Pour in the passata and add the cherry tomatoes. Simmer on low heat for 12-15 minutes, until the sauce has thickened. Season with salt and pepper.
3. Divide the sautéed spinach into 6 portions and place on the prepared sauce. Using the back of a spoon, create a “well” in each mound of spinach. Gently crack the eggs and place one egg in each “well.” Season again lightly.
4. Sprinkle the feta on top. Place the lid on the skillet and simmer on medium heat for 6-8 minutes, or until eggs are just set. Garnish the eggs with fresh herbs and serve.