1 Onion
A handful of Mushrooms
1 Can Chopped Tomatoes
2 large handfuls Baby Spinach
Coconut Oil
1/2 tsp Paprika
1 tsp Oregano
1/4 tsp Chili Powder
1 tsp Chili Flakes *optional
Salt & Pepper
While you finely slice your onions, bring about 2 tsp of coconut oil to warm up in a large sauce pan or shallow pot. Add in your onions, paprika, oregano, chili powder, chili flakes, salt & pepper. Slice up your mushrooms and add them to saute. When the mushrooms have shrunk, add in your can of tomato chunks with a little water to keep everything moist. Cook together for about 3 minutes. Add in 2 large handfuls of spinach. Cook until the spinach has wilted. Crack your eggs and place them in different corners on top of your tomato base. Depending on how wet/cooked you like your eggs, leave the pot covered for 4-8 min. Serve with some toasted bread :)
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