Good Eats: Poached Egg with Tomato Sauce and Spinach [Vegetarian]

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Does a poached egg with tomato sauce and spinach sound as good as it tastes? ABSOLUTELY! And I’m not here to convince you to try this amazing breakfast meal, I’m here to give you the deets on a recipe that will impress your tastebuds and any overnight company you may have had the next morning.  Quick, easy and delicious!  Here’s what you will need:

 2 large eggs
1 tomato, diced
1/2 small onion, chopped
1/4 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper flakes
1/4 tsp basil (can use oregano as substitute)
1/4 tsp garlic or 1 garlic clove, minced
1/8 cup red wine
2 slices of whole wheat bread, toasted
1/8 cup water
1/2 tbsp olive oil
1 cup spinach

In skillet heated to medium-high heat, add oil, onions and garlic and let cook until translucent.  
Add wine, salt, pepper, red pepper flakes, and basil stirring while the liquid evaporates.  
Add tomatoes and water, stir, reduce heat to a simmer and let cook for 7-10 minutes until the sauce thickens.  
In the sauce, create two wells (holes) and carefully add one egg in each.  
Cover and let cook 7-10 minutes until egg is done.  
On your plate, place one egg, with sauce, on top of toast.  
Turn heat back to medium-high, add a little more oil (if necessary), add spinach to pan and quickly saut√© and add to perimeter of toast.  
In all, it takes about 20-25 minutes to make this dish.  Not bad.  If you like runny yolk, cook your egg closer to the 7 minute mark, if you don’t like the yolky goodness of the runny yolk, cook it upwards to 10 minutes.  Only add enough water to make it saucy. You don’t need a lot so if the full 1/8 cup is too much, use only what you need.  Also, if you have a meat eater on your hands, you can add some bacon to mix! Cook up a slice or two, chop it up and add it to the dish.  Oh, and don’t forget the cheese to make a pizza style dish. YUMM-O!

What is your favorite breakfast dish to make for overnight guests?