Based on this marvelous recipe, this made for a magnificent and dead simple weekend breakfast.
1 tbsp coconut oil
2 cups heirloom cherry tomatoes, halved
1/2 tsp coriander
1/2 tsp chipotle powder
1 cup tomato-based pasta sauce (I used vegan vodka sauce)
4 handfuls baby spinach (or other greens)
4 eggs
a couple Tbsp of chevre, crumbled
Heat the oil. Add tomatoes and spices and stir for a few minutes, or until the tomatoes begin to break down. Add the pasta sauce and greens and simmer until the greens are wilted.
Crack the eggs on top of the greens, cover and simmer for 5 minutes, or until the whites are set and the yolks are still soft. Crumble the chevre on top and serve.
1 tbsp coconut oil
2 cups heirloom cherry tomatoes, halved
1/2 tsp coriander
1/2 tsp chipotle powder
1 cup tomato-based pasta sauce (I used vegan vodka sauce)
4 handfuls baby spinach (or other greens)
4 eggs
a couple Tbsp of chevre, crumbled
Heat the oil. Add tomatoes and spices and stir for a few minutes, or until the tomatoes begin to break down. Add the pasta sauce and greens and simmer until the greens are wilted.
Crack the eggs on top of the greens, cover and simmer for 5 minutes, or until the whites are set and the yolks are still soft. Crumble the chevre on top and serve.
