Jamaican Sunrise

1/3 cup Jabberwocky Smooth Jerk Sauce
2 tbs. fig jam
1 large can diced tomatoes
2 small cans artichoke hearts, drained
2 tbs. capers
10 kalamata olives, sliced
1/2 pd. mushrooms, sliced
1 bag clean baby raw spinach
6 eggs
Feta Cheese, crumbled

In large deep skillet heat Jerk Sauce. Mix in fig jam, if you have fresh figs that is fabulous! Add tomatoes. Go ahead and turn up the heat. Nice time to pour yourself a glass of red zinfindel! Your party is beginning, no more knife work! Add artichokes, capers, mushrooms.Add olives!
As our mixture begins to lightly boil, create hills and ponds with the vegetables. You need 6 ponds, mostly liquids! Gently crack an egg into each pond. Cover skillet with lid. Allow eggs to poach approximately 5 minutes over medium heat.
In 6 large shallow bowls place a handful of raw spinach. Add your vegetables over the top of spinach. Place 1 poached egg on the top of each hill. Sprinkle lightly with feta cheese and serve!
Wonderful for Breakfast, Brunch, or dinner!