Breakfast
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Recipe
½ cup organic diced tomatoes and liquid (from a can)
¼ cup vegetable or chicken stock (organic, low sodium)
½ teaspoon dried Italian herbs
2 large eggs
2 cups chopped frozen spinach, thawed (use freeze dried spinach to avoid excess moisture)
In a small saucepan over medium-high heat, bring tomatoes, stock and herbs to a gentle boil.
As the mixture comes to a boil, crack eggs into a small bowl.
Gently pour the eggs, one at a time, from the bowl into the boiling sauce – pour slowly so that the yolks remain intact.
Do not stir; cook eggs at a gentle boil 8 minutes, or until whites are cooked through (yolks will be slightly runny).
While the eggs cook, warm the spinach in a serving bowl in the microwave until heated through, about 2 minutes.
Once the eggs are done, carefully spoon them onto spinach along with the tomato sauce.
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