Heat olive oil in a medium-large saute pan over medium heat. Add onion and saute for 3-4 minutes until soft. Add garlic and bell pepper, and cook until soft. Mix in cumin, paprika, turmeric, and red pepper flakes, and stir until fragrant. Add the strained tomatoes, tomato paste, honey, red wine vinegar, and spinach. Partially cover with a lid, reduce heat, and simmer until the sauce is thickened and slightly reduced, about 10 minutes.
In a medium bowl, spoon out 1/3 of the tomato mixture, and add in half of a container of Icelandic Provisions Skyr. Mix well, and add back into the pan, stirring well.
Use a large spoon to impress four spaces in the sauce, and carefully crack each egg into the indentations. Cover and cook for another 2-5 minutes, or until the egg whites are just set but yolks remain jiggly. Serve with Icelandic Provisions plain Skyr.
Serve with sourdough bread, pita bread, gluten-free bread or your bread of choice. You can season with Za'atar, sea salt, and pepper
Serving size: 2 eggs + 2 cups veggies Calories: 445 calories, Fat: 18 grams, Saturated fat: 5 grams, Carbohydrates: 40 grams, Sugar: 15 grams, Sodium: 445 milligrams, Fiber: 10 grams, Protein: 28 grams, Cholesterol: 375 milligrams