- Heat oil in large skillet over medium heat. Add garlic and onion and cook, stirring, until soft, about 3 minutes. Add mushrooms and cook, stirring often, until mushrooms brown, 3–5 minutes. Add spinach and cumin and cook just until spinach wilts.
- Stir in tomatoes, tomato paste, hot pepper sauce, and salt; bring to simmer. One at a time, break eggs into small cup and gently slide into skillet. Leave space between eggs so they remain separate.
- Cover skillet and reduce heat to low; simmer until eggs are just set, 12–15 minutes. Remove from heat; garnish with parsley.
- Serving size: 1 egg and ⅔ cup sauce
Up the protein: This flavorful Middle Eastern dish is often served for breakfast, but it makes a speedy and satisfying lunch or dinner as well. Serve it with protein- and fiber-rich quinoa to make it a full meal; ½ cup cooked quinoa per serving will increase the SmartPoints value by 3.