EGGS WITH SAUTÉED SPINACH & TOMATOES
INGREDIENTS
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2 cups washed and dryed baby spinach leaves• 2 eggs
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1 can (14.5 oz.) diced tomatoes
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¼ cup diced red pepper
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pinch of cayenne pepper
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2 cloves garlic finely chopped
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2 tablespoons fresh lemon juice
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2 tablespoon butter• salt and pepper to taste
DIRECTIONS
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In an 8” frypan melt butter over medium heat and crack eggs into the pan, being careful to not break yolks.
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Cook until almost done then carefully move to a plate and set aside.
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Add garlic to pan and cook for 1 minute then add spinach and cook for 30 seconds or until just wilted.
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Remove to small plate and set aside.
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Return pan to heat and add red peppers, onions, and cayenne and sauté until soft. Add tomatoes and cook for about 3-4 minutes.
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Return sunny-side-up eggs to pan on top of tomatoes and add spinch next to eggs. Squeeze lemon over spinach and salt and pepper to taste.
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Cook for 2 minutes until everything is hot and eggs are ready. Serve immediately.