Shakshouka with Spinach, Basil, and Harissa Butter

To make, sauté about 1/3 cup chopped onion in a pan with oil until onions are translucent. Mix in about 2 cups of spinach and cook until wilted. Add some tomato sauce or crushed tomatoes and season with salt and pepper and spices like oregano, garlic powder, onion powder, paprika, crushed red pepper, etc. Bring sauce to a light boil, reduce to a simmer, and carve out a few spaces to crack your eggs into. Cover, and cook for 3-4 minutes until the egg whites have set but the yolks are still runny. Top with more spices and seasoning, and any fresh herbs like parsley or basil if you have, and a drizzle of olive oil. Or, you can top with harissa butter like I did (just melted about 1 1/2 tbsp butter and mixed in 1 tbsp harissa).