Over medium heat, sauté your diced onions with some avocado oil for 3-5 minutes (until translucent)

Add your diced pepper and minced garlic and cook for another 4 minutes

Add your paprika, cumin, salt, and pepper and mix together for 1-2 minutes until you can start to smell the flavors

Add the diced tomatoes, incorporate, and simmer until the sauce has reduced and is thicker (7-10 minutes)

Meanwhile, break ⅔ of your silken tofu into chunks and set aside. Break the last ⅓ of your tofu into chunks in a small bowl and add your turmeric. Mix together, this will be your "egg yolk"

Add your spinach to the pan and cook for another 2 minutes

Place your white silken tofu into 3-4 egg shapes on top of the tomato based and then add the turmeric egg yolk in the center of each circle to create an egg

Put the lid back on the pan and cook for 4-5 min so the tofu can heat up. Serve directly on your table and scoop up the deliciousness with your favorite bread!

Store in an airtight container in the fridge for up to 3 days