1 28ozcan of whole, peeled tomatoes. We love Tuttoroso tomatoes.
1/2orange, juiced and zested
4cupswhite mushrooms, thinly sliced
2handfuls dark greens, like spinach
1bunch of basil, roughly chopped
A handful of sliced almonds
In a large skillet, coat the bottom with olive oil on medium-high heat. When hot, add mushrooms, and sauté until they release their liquid, and brown.
Next, add in tomatoes, and reduce heat to medium-low. Add in spices, orange juice, and salt and pepper to taste. Allow tomatoes to simmer for 20-25 minutes. When the sauce has reduced, mix in spinach, yogurt, and fresh basil—about 3 minutes.
Using a spoon, create an indent in sauce for eggs—spread the indents out evenly. Crack an egg into each indent and cover the skillet. Cook about 5 minutes, or until eggs are set (I prefer a soft runny yolk, but if you don’t, increase the time the eggs poach). Using a spoon, baste the eggs with tomato sauce, then sprinkle with fresh parsley, feta cheese, and shaved almonds. Finish with a sprinkle of orange zest and serve hot with fresh pita!