Cook 1/2 pound ground sausage in a 12 inch skillet over high heat, breaking it up into as small of crumbles as possible. When there’s only a little bit of pink left, add 1 sliced bell pepper and 1 chopped zucchini and cook until softened, 6 to 8 minutes.
If anything starts to burn, turn down the heat!
Turn the heat down to medium and add 2 big handfuls of spinach and continue cooking until wilted. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Reduce heat to medium and stir in 2 cups tomato sauce until warmed through, a couple of minutes.
Now make 4 divots in the sauce and crack 4 eggs into the divots. Season the eggs with salt and pepper.
Cover and cook for 5 to 7 minutes, until eggs are cooked to your liking. I like my yolks runny!
Garnish with a sprinkle of chopped soft herbs like basil.