These are my favorite eggs, for those days when you don’t feel like cooking but want something comforting and proteins rich. Perfect for brunch, lunch and dinner.
Preparation 15/18 min
- 2 medium eggs
- a small tin of canned tomatoes
- half a packet of baby spinach
- 3-4 garlic cloves
- few chili flakes
- extra-virgin olive oil
- a dash of oregano or thyme
- sea salt to taste
- black pepper to taste
For the tomatoes sauce
Place one garlic clove cut in two, a few chili flakes, and a sprinkle of olive oil in a non-stick pan, let heat it up at low/medium heat for a minute, without burning the garlic. Remove from the heat, add the tinned tomatoes chopped up, the salt and herbs. Let it simmer at low/medium heat for 10 min, adding a teaspoon of water if it dries too much.
For the eggs
Transfer the tomatoes sauce in a bigger non-stick pan, heat it up and add the eggs letting them cook at low/medium heat. Add salt and black pepper to taste
For the spinach
Place two garlic cloves, chili flakes and olive oil in a medium non-stick pan. let them heat up and relase the flavors for a minutes without burning then add the washed baby spinach Let them cook and wilt in the pan for 3-4 minutes. They are ready!
Place the eggs and spinach in a serving plate, and accompany with a slice of toasted Wholefood granary bread. Enjoy!
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