Ingredients
- —2 eggs
- —150g diced tomatoes (canned or fresh, preferably without additives)
- —1 tablespoon tomato paste
- —1 small onion, finely chopped
- —1 clove garlic, minced
- —1 handful of spinach
- —1 teaspoon olive oil
- —Salt and pepper to taste
- —1 teaspoon lemon zest (optional for freshness)
Instructions
Heat the olive oil in a pan and sauté the onion until soft.
Add the garlic, tomato paste, and diced tomatoes.
Let the sauce simmer gently for 5–6 minutes until slightly thickened.
Create two wells in the sauce and crack the eggs into them.
Cook the eggs on low heat until the whites are set.
Place the spinach on top so it wilts slightly from the heat.
Season with salt, pepper, and optionally lemon zest.
Serving Tip
Serve directly in the pan and place it in the center of the table. It looks like you’ve spent hours cooking, while most of the time was waiting for the eggs to cook.
Storage Tip
Eat immediately; eggs are best enjoyed freshly prepared.
RECIPE_ID: e52aa302...
LAST_UPDATE: 2/18/2026