Start by heating your iron cast skillet and add coconut oil
Once adequately hot add in the onion and cook until translucent
Next, add in the minced garlic & saute it along with the onion for about a minute or two
Once the onion and garlic are done add in the tomatoes and cook until the tomatoes are tender
Next, add in the mushrooms and cook them until they are tender about a minute or so (even if they are a little uncooked at this stage it should be fine as they will have plenty of time to cook as we proceed with the next steps)
Add in the crushed tomatoes and mix everything well and cook until it comes to a light simmer (sub with finely chopped tomatoes if you dont have crushed tomatoes)
Next add in all the spices, turmeric, coriander, red pepper, cayenne pepper or paprika, salt & maple syrup
Mix well and add a little water to adjust the consistency of the sauce (it should not be very thick)
Cover the skillet and cook for about 5-7 minutes (until the raw smell of the tomatoes goes away and it is completely cooked)
Then with the help of your spoon create small well of sorts on the skillet (by separating the portion of the sauce in a circular manner so that you will be able to see the bottom of your skillet) and crack in an egg in each of the wells
We have 3 eggs so 3 wells if you plan to add more eggs make more wells. Duh!
Season the eggs with salt and pepper and cover the skillet to cook the eggs to your desired consistency
We cooked them for about 3 minutes. However, if you like your eggs runny cook for a little less amount of time i.e approx 2 minutes
Once the eggs are about to be done uncover the skillet and garnish them with all the finely chopped leafy greens as listed
Cook them for 30 seconds and then switch off the stove
Let the lid remain covered so that the steam from the eggs and the sauce helps to wilt the leaves
You can transfer the skillet to another cooktop to prevent the eggs from cooking further
Serve hot alongwith gluten free bread / tortillas
Enjoy!