I love this recipe for a healthy breakfast. I’ve also had it for a quick lunch or supper – and served with plenty of salad or vegetables. I’m always looking for ways to make sure I eat plenty of vegetables and also hate waste. I often buy the big bags of spinach and can find they go off and form that horrible slimy goo before I reach the bottom of the bag. If i’ve had a bag open for a couple of days I always make this to beat the goo!
It’s so great as it:
- is super quick to make, I’ve even made it before heading off to work
- is an easy way to sneak in extra vegetables (and at breakfast no less!)
- uses up ingredients lurking around in your fridge before they go off (you can add pepper, mushrooms, herbs or whatever you fancy).
- budget friendly as eggs are probably the cheapest source of complete protein going.
- 1 tsp oil
- 1 onion, finely diced
- 1 clove of garlic, crushed
- 1 tin chopped tomatoes or 400g fresh tomatoes, skins removed and chopped
- 1 stock cube/bone broth (I like beef best with tomatoes but chicken or vegetable work well too)
- 1 tbsp balsamic vinegar
- ½ bag spinach, shredded
- 6 free range eggs
- Salt and pepper to taste
- Start by gently sautéing the onion in a non stick frying pan in 1 tsp of oil. Once it starts to soften add the garlic.
- Add the tin of tomatoes, salt, pepper and stock cube and stir well.
- After a few minutes add the spinach and balsamic vinegar. Stir and allow the spinach to wilt.
- Once the spinach has wilted use the back of a spoon to make 6 wells in the sauce and gently break an egg into each well. Cover the frying pan with a lid or large plate until the egg white is cooked but the yolk is still runny (cook the yolk all the way through for anyone old, young, pregnant or sick).
FODMAP// To make low FODMAP replace the onion with the green part of spring onion, the garlic with garlic oil and omit the stock/bone broth.
NIGHTSHADES// Not suitable for those avoiding nightshades due to the tomatoes.
NUTRITION// All nutrition information is approximate and for one serving.
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#ExtraVeg hosted by A Mummy Too