1jalapeno, seeded for more mild or with seeds for heatfinely chopped
4clovesgarlicfinely chopped
1/4tspground coriander
1/4tspground cinnamon
1tspkosher salt
10ozbaby spinach
1pintcherry tomatoes
1Tblsfresh lemon juice
4-6eggs
freshly ground black pepper
1/4cgoat cheese crumbled
roughly chopped fresh cilantro, dill or parsleyfor garnish, optional
2-4toasted pitasfor serving
Instructions
Heat the olive oil in a large pan set over medium heat. Add the onion and jalapeño and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic, coriander, cinnamon, and salt, and cook, stirring, until fragrant, 1 to 2 minutes.
Add the spinach, tomatoes and lemon juice to the pan, turn the heat to low, cover, and cook, tossing occasionally, until the spinach and tomatoes are very soft, 7 to 10 minutes.
Uncover and evenly spread the mixture across the bottom of the pan. Use the back of the spoon to make four to six shallow indentations in the surface of the greens mixture to hold the eggs while they cook.
Break the eggs into the indentations. Raise the heat to medium, cover the pan , and cook until the whites are set but the yolks are still a bit runny, 4 to 5 minutes. If you check and the whites are still not set, carefully spoon a bit of the spinach mixture over the whites. You want them cooked but keep in mind that the eggs will continue to cook in your bowl due to the residual heat and you want your yolks runny (unless you don't!).
Remove the pan from the heat. Sprinkle with ground pepper, goat cheese, and herbs, if using. Serve hot, directly from the pan with toasted pita for dipping.