In my mind, these are huevos rancheros, even though I know they’re really not. But it’s easy comfort food and I believe you should be able to call comfort food whatever the heck you want to.
Start with your prep. Chop about four medium-sized mushrooms and half a large onion. While you’re at it, preheat the oven to 400°F.
In a cast iron skillet or other pan that can go in the oven, saute the mushrooms and onion with some olive oil until tender.
Dump in 1 to 2 cups of baby spinach or chopped regular spinach and allow to wilt.
Pour in a jar of spaghetti sauce. My mother uses salsa. Both are good, though perhaps her version is closer to the original. At this point I would also add some extra herbs for spice, but tonight I forgot.
Bring to a rapid simmer, stirring frequently, until thoroughly hot all the way through.
Carefully crack four eggs into separate places on the skillet. Cook on the stovetop until the whites become milky, then sprinkle with 1 1/2 cups of grated cheddar or mozzerella cheese and bung it in the oven for about ten minutes until the eggs are cooked all the way through and the sauce is all bubbly.
Serve over rice. There’s enough for four, or just two if you’re really hungry, which we were.