Eggs poached is rich tomato sauce and packed with spinach.
Cook Time25 minutesmins
Course: Breakfast, Brunch, Main dish
Cuisine: American, Gluten-free, Vegetarian
Keyword: eggs
Servings: 4people
Author: Trish | the infinebalance Food Blog
Ingredients
2tablespoonsolive oil
2clovesof garliccrushed
¼teaspoonchili saltor salt with a pinch of cayenne
28ozcan diced tomatoes
14ozcan fire roasted diced tomatoes
5ozof spinachabout 6 packed cups, or half of a large box
8-10basil leaves
2-3scallionsfinely sliced
5-6eggsdepending on size of skillet
1ozgrated harvartti cheese
fresh black pepperfresh basil and sliced scallions for garinsh
Instructions
Warm the olive oil in a large skillet with a lid, add the garlic and tomatoes and salt. Let the tomatoes come to simmer and simmer gently for about 10-12 minutes to allow the sauce to reduce slightly. Stir in the spinach, turning it into the tomatoes so it wilts, about 5 minutes.Stir in the basil and scallions.
Using a spoon, push the tomatoes and spinach around to make wells in the pan. Gently crack an egg into each hole. I can get about 6 eggs in my skillet, you may get more or less depending on how big your pan is. Give each of the eggs a bit of room or you will end up with a solid mass.
Keep the pan on a low simmer and cover. Simmer for about 5 minutes, add a minute if you like a firmer egg. We prefer "dipping eggs" so I go about 5 minutes then let the eggs sit for a few minutes before serving.