Kurdish-Inspired Sautéed Vegetable and Egg Breakfast

1. Dice the small onion and red bell pepper. Wash the spinach thoroughly.
2. Heat 2 tablespoons of oil in a pan over medium heat.
3. Add the diced onion and red bell pepper to the pan and sauté until they begin to soften, about 3-5 minutes.
4. Add the 1 pound of spinach to the pan and continue to sauté until the spinach has wilted, about 2-4 minutes.
5. Season the sautéed vegetables with 1 teaspoon of chicken bouillon, 1/2 teaspoon of black pepper, and 1/2 teaspoon of paprika or smoked paprika. Stir to combine.
6. Create 4 small wells or spaces among the vegetables in the pan.
7. Crack the 4 eggs directly into these wells.
8. Cover the pan and cook until the eggs are set to your desired doneness, typically 5-8 minutes for runny yolks, or longer for firmer yolks.
9. Serve immediately and enjoy your simple and delicious breakfast!