Eat & Drink

With Easter just passing, we’re sure that you may have some extra eggs lying around (the chicken kind not the chocolate ones). If so, this would be a perfect recipe for breakfast, lunch, or dinner to use up your stash.

The tomato mixture adds a nutrient rich and tasty base for the slightly runny eggs. And the fried capers add a salty crunch at the end. Just be sure not to cook the egg to much more than 15 minutes as it can turn from deliciously gooey to rubbery rather quickly.

Want more recipes like this? Check out Amy’s blog atwww.deliciousbynature.com

Serves 2

1 tbsp olive oi
2 cloves garlic, minced cup canned, diced tomatoes
½ cup frozen spinach or 1 cup fresh spinach
10 kalamata olives, chopped finely
About 5 basil leaves, thinly sliced
2 eggs
¼ cup grapeseed oil
2 tbsp capers
Salt and pepper to taste
Preheat oven to 350 degrees F.

In a medium saucepan, heat olive oil over medium heat. Add in minced garlic and stir until just starting to cook, about 1 minute.

Stir in canned tomatoes and let cook about 3 minutes. Add in spinach and cook for another 5 minutes. Add in olives about 1 minute before cooking in complete. Then turn off flame and stir in basil leaves. Season with salt and pepper.

Pour tomato mixture into two ramekins. Break one egg onto the top of each ramekin and sprinkle with a little salt. Then place ramekins on a baking sheet in the oven. Bake for about 15 minutes, until whites have started to firm.

While the eggs are baking baking, add grapeseed oil to a small saucepan. Heat over medium-high heat. Then add in the capers and let them fry for about 1 minute. Remove to a paper towel and then use to garnish the baked eggs.