- 4 Tbsp olive oil
- 1 medium zucchini diced into 1/2″ cubes (1 1/2 cups)
- 1/2 large eggplant diced into 1/2″ cubes (4 cups)
- 1 medium yellow onion finely diced
- 1/2 bell pepper red, yellow or orange, seeded and diced into 1/2″ cubes
- 14.5 oz can diced tomatoes
- 8 oz tomato sauce
- 1/2 cup chicken broth
- 2 large garlic cloves pressed
- 2 tsp Sauce
- 1 tsp sea salt
- 1/2 tsp black pepper divided
- 6 large eggs
- 1 cup fresh baby spinach leaves
In a large, deep (preferably cast iron) pan, add 4 Tbsp olive oil over medium-high heat. Once oil is hot, add diced zucchini, eggplant, onion and bell pepper. Season with 1 tsp salt and 1/4 tsp black pepper. Sauté stirring occasionally 10 min or until vegetables are soft.
Add diced tomatoes, tomato sauce, and 1/2 cup chicken broth. Stir to combine and bring to a boil.
Add 2 pressed garlic cloves, 2 tsp TABASCO® Sauce. Taste sauce and add another splash of TABASCO® Sauce if you prefer a little more heat. Bring to low boil and continue cooking 2 min. Crack an egg into a ramekin and drop it around the edge of the pan, repeating with remaining 5 to 8 eggs. Season eggs lightly with salt and pepper.
Arrange spinach around the eggs, pushing it slightly into sauce. Cover and simmer over low heat for 6-8 min or until whites are fully set and yolks reach desired doneness. Note: Eggs will continue cooking if you leave the lid on even after heat is off.
Calories 198 Calories from Fat 126
% Daily Value*
Fat 14g 22%
Saturated Fat 2g 13%
Cholesterol 163mg 54%
Sodium 802mg 35%
Potassium 579mg 17%
Carbohydrates 11g 4%
Fiber 3g 13%
Sugar 6g 7%
Protein 8g 16%
Vitamin A 1335IU 27%
Vitamin C 32.6mg 40%
Calcium 70mg 7%
Iron 2.3mg 13%