- Heat pan over medium-low heat. Once hot, add the oil or the butter then add the onions once butter has melted or oil is hot. Salt the onions and cook until they are soft and translucent.
- Turn the heat up to medium, add the diced tomatoes and cane sugar and stir. Let cook for 5-7 minutes, or until tomatoes have slightly broken down. Add the spinach to the pan, stir and cover for 5 minutes to let the spinach wilt.
- Once the spinach has wilted, add Heyday’s Tomato alla Vodka Cannellini Beans, paprika, Italian seasoning, red pepper flakes, and stir until incorporated. Season with salt and pepper to your liking.
Make 4 wells, with the back of a spoon, for the eggs. Crack each egg into the wells, and replace the lid. Continue cooking until egg whites have solidified and the yolk is to your preference. Remove from heat and sprinkle soft goat cheese or feta and serve right away with toast. Will keep in the fridge for up to 2 days.