Saffron and Thyme Shakshuka with Tomato and Spinach

Method

1. Add saffron and thyme to the skillet ingredients.
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sauté until fragrant and slightly golden.
3. Stir in the tomatoes, cumin, paprika, and salt. Cook for 10 minutes, stirring occasionally, until the mixture thickens into a rich sauce.
4. Add the spinach and cook for 3-4 minutes until wilted. Create 4 wells in the mixture using the back of a spoon.
5. Crack the eggs into the wells, cover the skillet, and cook for 5-7 minutes until the egg whites are set but the yolks are still runny.