A European-style super-fast vegetarian dinner with eggs simmered in a rich tomato cream sauce filled with spinach, mushrooms, and tomatoes topped with microgreens.
- Prep Time: 20 Cook Time: 5 Total Time: 25 minutes
- Yield: 4 Calories Per Serving: 213
- Category: Breakfast Method: Fried Cuisine: European Diet: Vegetarian
INSTRUCTIONS
- Heat oil in a large skillet over medium heat
- Add thyme and garlic.
- Cook until garlic is beginning to brown, about 2 minutes.
- Reduce heat to medium-low
- Add tomatoes, cream, and salt
- Adjust heat to maintain a simmer
- Crack an egg into a small bowl (Take care not to break the yolk)
- Separate the sauce in the skillet to create a space to hold the egg
- Slide the egg into the space
- Repeat with the three remaining eggs
- Create the spaces evenly around the skillet.
- Sprinkle the sauce with the spinach microgreens
- Cover and simmer until the eggs are firm (about 5-6)
- Remove from the heat and sprinkle with pepper.
- Serve with toast, and enjoy
