• 1 tbsp extra-virgin olive oil
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeno, diced
  • 2 zucchinis, julienned
  • 1 tsp dried oregano
  • 1 tsp cumin
  • Fresh ground pepper, to taste
  • 2 cups baby spinach, tightly packed
  • 4 free-range eggs
  1. Preheat the oven to 375°F.
  2. Heat olive oil in an oven-safe skillet over medium heat. Add onion and sauté for 5-7 minutes, or until soft.
  3. Add the garlic and jalapeno and sauté for an additional 3 minutes.
  4. Stir in the zucchini, oregano, and cumin. Season with black pepper to taste. Once the zucchini is soft, stir in the spinach and continue cooking for an additional 1-2 minutes, stirring often.
  5. Make 4 small wells in the cooked mixture and crack an egg into each. Transfer the skillet to the oven. Bake for 7-10 minutes, or until the eggs are set. Serve immediately.