EGG AND SPINACH WITH TOMATO SAUCE

Ingredients :

1 cup spinach leaves chopped

1 red pepper, seeded and chopped

1 cup tomatoes, peeled, seeded and chopped

1 tablespoon butter

Salt

Pepper

4 eggs

Preparation:

Cook spinach in little water, drain.

Sauté red pepper together with tomato in butter, until they are tender.

Spread spinach on the bottom of a shallow baking dish. Cover with the tomato and red pepper mixture. Season to taste.

Make 4 depressions in the tomato mixture with the back of a spoon. Break eggs and place one in each depression.

Bake in preheated moderate oven 350 °F (180 °C) until eggs are cooked.

Serve immediately.

4 servings

Calories: 150 per serving

Back