Janine’s Mediterranean Eggs
- ¼ cup The Olive Tap’s Tuscan Herb Olive Oil
- ½ onion peeled and diced
- 3 cloves garlic chopped
- 4 cups diced tomatoes or 2 (14 oz) cans diced tomatoes
- 2 Tbsp tomato paste
- 1 tsp The Olive Tap’s Salt Free Taco Seasoning
- salt and pepper to taste
- 2 cups fresh spinach leaves
- 1 cup of arugula (or parsley) for garnish
- 4 eggs
Heat a deep skillet or sauté pan on medium heat. Slowly warm Tuscan Herb Olive Oil in pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté until mixture is fragrant. Add tomatoes and tomato paste to pan, stir until blended. Add Salt Free Taco seasoning and simmer over medium heat for 5-7 minutes until it starts to reduce. Add Salt and Pepper to taste. Add spinach and blend till just wilted.
Crack the eggs one at a time directly over the tomato sauce mixture making sure to space them out evenly over the sauce. Eggs will cook “over easy” style on top of tomato sauce: Cover the pan and allow mixture to simmer 10-15 minutes or until eggs are cooked and sauce has slightly reduced and when a white film covers eggs.
Garnish with fresh arugula or parsley.
Makes 4 servings.
Original recipe by Janine, Long Grove, IL