Egg with Tomato and Spinach Stew

Ingredients

• Egg2 medium (100 g)
• Egg White2 count (80 g)
• Tomato1.5 count (195 g)
• Spinach1 cup (30 g)
• Garlic1 clove (3 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   Preheat a pan over medium-high heat. In the meantime, chop the garlic and cut the tomato into pieces.

2. 2

   Step 2

   Once heated, spread the oil, add the tomato with the garlic and a pinch of salt.

3. 3

   Step 3

   Stir-fry for 5 minutes. In the meantime, wash and dry the spinach leaves.

4. 4

   Step 4

   Add to the pan and season with salt and pepper to taste. Cook for 3 minutes over low heat and remove.

5. 5

   Step 5

   At the same time, put water in a pot and heat. Crack each egg in a different cup and add one white in each bowl. Set aside.

6. 6

   Step 6

   Once boiling, cause a whirlpool with a spoon and let the egg fall in the center carefully. Repeat with the other one.

7. 7

   Step 7

   Cook for 3 minutes and remove using a slotted spoon.

8. 8

   Step 8

   Serve the tomato and spinach stew and, add the eggs on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg with Tomato and Spinach Stew can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.