3 tablespoons olive oil
1 onion, diced
1 tablespoon tomato paste
1 pound spinach, washed well and roughly chopped (3-4 cups)
½ teaspoon kosher salt
½ teaspoon ground black pepper
In a large skillet, heat olive oil over medium heat. Add in onions and cook until transparent, about 5 minutes. Add in tomato paste and cook for a minute.
Add in the spinach and season with salt and black pepper. Cook it stirring gently until the spinach leaves wilt and there is no water left.
Make 4 wells in the spinach mixture when it is tender enough. Crack an egg into each well. Cook for 3-4 minutes until the egg whites are set.
Sprinkle pul biber (crushed chili) on each egg.