📖 Instructions

1. **Prep Your Veggies (The Foundation!):** First things first, get all your chopping done. Wash and thinly slice your half onion, making sure they're even so they cook uniformly. Next, dice the bell pepper (any color works, but red or yellow adds lovely sweetness!) into small, bite-sized pieces. If using cherry tomatoes, halve them. For the spinach, a quick rinse is all you need; no need to chop as it wilts down significantly.
2. **Sauté the Aromatics:** Heat one tablespoon of olive oil in a large non-stick skillet over medium heat. Once the oil shimmers, add the sliced onion and bell pepper. Sauté for about 5-7 minutes, stirring occasionally, until they start to soften and turn slightly golden. You're looking for tender-crisp, not mushy, so keep an eye on them!
3. **Introduce the Greens & Tomatoes:** Now, toss in the spinach and halved cherry tomatoes to the skillet. Cook for another 2-3 minutes, stirring constantly, until the spinach has completely wilted down and the tomatoes have just begun to burst. This adds a fantastic juicy element. Season this veggie mixture with a pinch of salt and a dash of black pepper. Don't overdo it on the salt, we can always add more later.
4. **Clear the Stage (Almost!):** Push all the cooked vegetables to one side of your skillet, creating two clear spaces on the other side. If your skillet is too small for two eggs comfortably, you might need to cook them one at a time, or use a separate smaller pan. Add another tiny splash of olive oil to the empty spots.
5. **Cook Your Eggs Just Right:** Carefully crack each egg into its own clear space in the skillet. If you prefer runny yolks, cook for about 2-3 minutes, or until the whites are set and the yolks are still perfectly gooey. For firmer yolks, cook for 4-5 minutes. A little trick: sometimes I add a tiny lid over the pan for the last minute to steam the top of the egg, ensuring the whites are fully set without overcooking the yolk.
6. **Assemble Your Masterpiece:** Once your eggs are cooked to perfection, it’s time to bring it all together. Carefully scoop the seasoned vegetables into your serving bowl. Gently slide the cooked eggs on top of the vegetables. It should look delightful, a true sunrise on a plate!
7. **Add the Finishing Touches:** If using, crumble the feta cheese generously over the eggs and veggies. Sprinkle with fresh chopped parsley and a dash of red pepper flakes for an extra kick, if you like a little heat. A final grind of black pepper is also a nice touch. Serve immediately and savor every bite!