Preheat and prep: Place a large skillet over medium heat. If your sausage is very lean, add the olive oil. Have your onion, garlic, and spinach ready.

Brown the sausage: Add sausage to the skillet, breaking it up with a spatula. Cook 5–6 minutes until browned with some crispy edges. If there’s excess grease, spoon off a bit, but leave enough to flavor the veggies.

Soften the aromatics: Add the onion and cook 2–3 minutes until translucent. Stir in garlic, smoked paprika, and red pepper flakes, cooking 30 seconds until fragrant.

Wilt the spinach: Add the spinach in batches, tossing until it just wilts. Season with a pinch of salt and pepper. Taste and adjust seasoning.

Make wells for eggs: Use your spatula to create four small wells in the sausage-spinach mixture. Keep the heat on medium-low.

Add eggs: Crack one egg into each well. If using heavy cream, drizzle a small amount around the eggs to add richness.

Cover and cook: Cover the skillet and cook 3–5 minutes, until egg whites are set and yolks are cooked to your liking. For runny yolks, check at 3 minutes; for firmer yolks, go longer.

Finish and serve: Sprinkle with Parmesan or feta, if using. Garnish with fresh parsley or chives. Serve hot straight from the skillet.