CareUSe.jpg
Eggs_banner.png

EGGS WITH SAUTÉED SPINACH & TOMATOES

Flame.jpg

INGREDIENTS

  • 2 cups washed and dryed baby spinach leaves• 2 eggs

  • 1 can (14.5 oz.) diced tomatoes

  • ¼ cup diced red pepper

  • pinch of cayenne pepper

  • 2 cloves garlic finely chopped

  • 2 tablespoons fresh lemon juice

  • 2 tablespoon butter• salt and pepper to taste

DIRECTIONS

  1. In an 8” frypan melt butter over medium heat and crack eggs into the pan, being careful to not break yolks.

  2. Cook until almost done then carefully move to a plate and set aside.

  3. Add garlic to pan and cook for 1 minute then add spinach and cook for 30 seconds or until just wilted.

  4. Remove to small plate and set aside.

  5. Return pan to heat and add red peppers, onions, and cayenne and sauté until soft. Add tomatoes and cook for about 3-4 minutes.

  6. 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.

  7. Cook for 2 minutes until everything is hot and eggs are ready. Serve immediately.