30g cup feta cheese, crumbled (can sub goat cheese as well)
1 handful fresh basil
Olive oil (to cook + drizzle before serving)
Salt + pepper to taste
Optional: toasted sourdough slices to serve
Chop bell pepper into small chunks and chiffonade basil. Set aside.
Heat a large pan over medium, add olive oil. Saute bell peppers for ~5 minutes.
Add baby spinach to the pan, sautéing for about 1 minute until slightly wilted. Add tomato sauce, thyme, oregano, garlic powder, and salt – adjust for taste. Cook for ~3 minutes, stirring regularly.
Make space in the sauce mixture to crack the 2 eggs into. Next, sprinkle with crumbled feta cheese and cover pan with a lid. Let cook until egg whites are done (a couple minutes), making sure not to overcook (you want the yolks to still be soft).
Remove pan from heat, and sprinkle with fresh basil, cracked pepper, and a drizzle of olive oil. Enjoy hot and serve with a side of freshly toasted sourdough!