Servings: 5 · Prep Time: 2 mins · Cooking Time: 7 mins
Total Time: 9 mins
Breakfast | Quick | Low Carb | Minimal Ingredients
My good friend James cooked this amazing breakfast dish when we were in a rush to get to the Dartmouth Regatta. It is so simple and can be done in one pan. Feel free to add other ingredients too, but to get you started here are the basics.
- Eggs (500g)
- Spinach (4 cups)
- Tomatoes (1 can chopped (no added sugar))
- Garlic (3 cloves grated)
- Olive Oil (drizzle)
- Salt & Pepper (optional to taste)
First sweat the spinach in a frying pan at the same time as cooking the grated garlic. As the spinach begins to wilt, drop in the can of tomatoes, chilli flakes (or your favourite herbs) and a little olive oil. Give it a good stir and put on a lid until its really hot (about 3 minute).
Remove the lid and with the back of a spoon create a hole in the mixture and pour in a cracked egg. Do the same for each egg. Add the lid back on and wait till the egg cooks. Remove and serve straight away.
Tip: Don't overcook it, but instead serve while the yolk is still runny.