Add olive oil, onion, bell peppers, and optional spinach. Cook 5 to 7 minutes, or until softened.
Add the minced garlic, black pepper, Italian seasoning, and kosher salt. Stir and cook for 2 to 3 minutes.
Add the tomatoes. Turn heat to medium, cover, and let cook for 5 minutes.
Remove lid and create four small holes in the tomato mixture.
Crack an egg into each hole*, then cover and cook for an additional 6 minutes, until white is firm and yolk is set but still able to be punctured with a fork. (If you prefer a set egg with a firm yolk, cook for 8 minutes.)
Remove from heat and serve with roasted potatoes, toasted bread, or salad.
*Kitchen Tip: Crack each egg into a small dish before adding to each hole. This makes it easier to pour and to remove any rogue shell.