1 large or 2 small jalapeno peppers, seeded, ribs removed, and finely minced
4 tablespoons tomato paste
5 tablespoons minced garlic (6–7 large cloves)
1 28 ounce can whole plum tomatoes, crushed by hand
2 packed cups spinach leaves, roughly chopped
Eggs and cheese
5–6 ounces feta cheese cut into 1/2-inch cubes.
Spices Measure all the spices into a small bowl. Set aside.
Make the sauce Preheat oven to 375ºF. Heat oil over medium heat in a large pot or dutch oven. Add onions and cook, stirring occasionally, until translucent, about 8 minutes. (turn heat down to medium-low if they start to brown) Add bell pepper and jalapeno, and cook until softened, about 4-5 minutes. Add tomato paste and garlic and cook, stirring, for a minute or two, until tomato paste is incorporated. Add canned tomatoes and spices. stir through. Turn heat down to a gentle simmer and cook, uncovered, for 20 minutes, stirring occasionally, until sauce thickens. Mix in the chopped spinach and simmer for 5 minutes more. Remove the bay leaf. Sauce can be made ahead and kept in the fridge or frozen. Reheat sauce before proceeding.
Add eggs and cheese, and bake Spoon sauce into a large, shallow, oven-proof skillet or casserole. Using the back of a tablespoon, make 6-8 evenly-spaced depressions in the sauce. Crack an egg carefully into each one, keeping the yolk in tact. Press the cheese cubes evenly into the sauce, between the egg yokes. Place the skillet in the middle of the oven and cook just until the egg whites turn opaque, 20-30 minutes. Keep watch every few minutes, starting at 15 minutes.
Alternatively, it can be cooked in individual oven-safe dishes. To do this, divide the sauce equally between 4 oven-safe dishes. Make two depressions in each and crack an egg into each depression. Tuck feta cubes in evenly. Bake just as above.