Ingredients
Sauce and Vegetables
- 1 tbsp avocado or olive oil
- 1 bell pepper, diced (about 1 cup)
- 1 yellow onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 2 cups cherry tomatoes (1 pint)
- 1/4 cup water
- 1 tbsp balsamic vinegar
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 4 cups fresh baby spinach, roughly chopped
Eggs
- 2-4 eggs
To Serve
- Sourdough bread, sliced and lightly toasted
- Freshly grated Parmesan cheese
- Freshly chopped Italian herbs (such as parsley or basil)
Instructions
- Prepare the base: Heat olive oil in a large saucepan or deep skillet over medium-low heat. Add the chopped onion and diced bell pepper, sautéing until softened and starting to caramelize, about 10 minutes. Then add minced garlic and cook for an additional minute to release its aroma.
- Cook the tomatoes: Increase the heat to medium and stir in the cherry tomatoes along with 1/4 cup water. Let the mixture cook for 10-15 minutes until the tomatoes have softened and burst, creating a chunky sauce. Stir in the balsamic vinegar, dried oregano, dried basil, sea salt, and pepper to season the sauce evenly.
- Add the spinach: Stir in the chopped baby spinach, cooking just until it wilts and blends with the tomato sauce, which should take a couple of minutes.
- Poach the eggs: Crack the eggs into the simmering sauce, spaced evenly. Cover the pot with a lid and let the eggs simmer over medium to medium-low heat until the whites are set and the yolks reach your desired consistency, about 7-12 minutes.
- Serve: Carefully scoop the eggs and sauce into bowls. Garnish with freshly grated Parmesan cheese and chopped Italian herbs. Serve warm accompanied by slices of lightly toasted sourdough bread for dipping.
Notes
- Adjust the number of eggs according to servings or preference.
- Use fresh herbs for garnish to add brightness and freshness.
- You can substitute cherry tomatoes with canned diced tomatoes if fresh are not available.
- Keep an eye on the eggs while simmering to avoid overcooking.
- Sourdough bread adds a nice texture contrast but can be replaced with any crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
