- 3 clove(s) garlic clove(s), chopped
- 1/2 medium uncooked onion(s), diced
- 1 Tbsp olive oil
- 1 1/2 tsp ground cumin
- 1 cup(s) fresh mushroom(s), chopped
- 3 cup(s) fresh baby spinach
- 28 oz canned diced tomatoes
- 2 Tbsp canned tomato paste
- 1 tsp hot pepper sauce
- 1/2 tsp table salt
- 6 large egg(s)
- 1 Tbsp fresh parsley, chopped
- In a large skillet, over medium heat, sauté garlic and onion in oil until soft. Add cumin and mushrooms; cook, stirring often, until mushrooms brown, 3-5 minutes. Add spinach; cook just until wilted.
- Stir in tomatoes, tomato paste and hot sauce; bring mixture to a simmer and season with salt. Crack an egg into a bowl and gently slide into skillet. Do this 5 more times, leaving space between each egg so they remain separate.
- Cover skillet and reduce heat to low; simmer until eggs are just set, 12-15 minutes. Remove from heat; garnish with parsley.
- Serving size: 1 egg and 2/3 c sauce
Serve with grilled whole-wheat pita or reduced-calorie multi-grain toast.
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