Huevos con espinacas y tomates

Ingredientes

• 1 medium sweet onion (finely diced)
• 2 Tbsp olive oil
• 1/4 tsp each salt and black pepper (adjust to taste)
• 1/4 tsp red pepper flakes
• 1/4 tsp dry Italian seasoning or oregano
• 2 medium garlic cloves (minced)
• 1 14.5 oz can fire roasted tomatoes
• 1 cup baby spinach leaves
• 4 large eggs
• 2 Tbsp grated Parmesan cheese
• fresh chopped parsley or fresh basil for garnishing

Preparación

1. 1

   On the stove top in a 10-inch cast iron skillet or similar, heat a couple of drizzles of olive oil.

2. 2

   To the pan add the diced onion. Cook for around 2-3 minutes on medium-high heat until the onion has softened and is beginning to brown. Add garlic, cook for 1 minute longer.

3. 3

   To the skillet add the dry Italian seasoning, salt, black pepper and crushed red pepper flakes. Saute for 1-2 minutes until the garlic is fragrant. Add the canned tomatoes.

4. 4

   Cook over medium-heat for around 5-7 minutes to allow the tomatoes to break down and reduce. Taste and adjust the salt and black pepper to your taste.

5. 5

   After the tomatoes have cooked add the fresh spinach. Stir the spinach through the tomatoes until it wilts, around 1-2 minutes.

6. 6

   Using a spoon make divots pushing the tomatoes and spinach to the side. Crack one egg into each spot. Season the tops with salt and black pepper.

7. 7

   Continue to cook the eggs according to your personal preference, placing a lid on top slightly offset. (You can also transfer oven safe skillets to the oven under the broiler to bake the eggs.)

8. 8

   Sprinkle the tops with grated Parmesan and fresh basil or parsley and serve.