Shortcut Shakshuka for Two

Ingredients

• 1 tablespoon olive oil, plus more for drizzling
• 1 small onion, very thinly sliced
• 1 small garlic clove, sliced
• Kosher salt and freshly ground black pepper
• 1 cup (240 ml) marinara sauce
• ½ cup (120 ml) water
• 10 ounces (280 g) frozen chopped spinach (about 2½ cups)
• 4 large eggs
• 2 ounces (55 g) feta cheese, crumbled
• Toasted crusty bread and chopped fresh flat-leaf parsley leaves, for serving

Instructions

1. Heat the olive oil in a medium nonstick or cast-iron skillet over medium-high heat.
2. Add the onion, garlic, and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is soft, 6 to 8 minutes.
3. Add the marinara sauce and water, cover, and cook until bubbling, 2 to 3 minutes.
4. Stir in the spinach until evenly coated with sauce. Make four wells in the spinach mixture and crack one egg into each well.
5. Scatter the crumbled feta over the skillet. Cover and cook until the whites are set but the yolks still jiggle slightly, 2 to 3 minutes.
6. Season with additional salt and pepper if desired. Drizzle with olive oil, sprinkle with parsley, and serve immediately with toasted crusty bread.