A simple meal that you can make for breakfast, lunch or dinner!
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Servings: 2people
Ingredients
1small - mediumred onion
1largered capsicum
4eggs(2 per person, adjust where necessary)
2cups baby spinach
1-2 tsppaprika(sweet, smokey, hot - whatever you like!)
2 tbspextra virgin olive oil (EVOO)
Instructions
Thinly slice red onion and red capsicum and set aside.
In a large skillet place EVOO on a med heat to warm up. Once heated place the paprika in and combine.
Add both the red onion and red capsicum to the skillet, coating with the paprika. Cook through until soften and the onion becomes just translucent.
Spread out the capsicum and the onion so it is flat across the base of the skillet. Next place the Baby Spinach on top of the onion and capsicum, creating a nice flat surface.
With a wooden spoon/spatula, gently create ‘little holes of space’ in the pan by moving around the ingredients. Then crack your eggs into the skillet. Essentially you want the eggs on the surface of the skillet so they fry up nicely.
Leave on a medium heat until eggs are to your desired consistency. For me, this usually takes about 6-10 minutes. If you find that your eggs are too runny after this time, you can cover the pan. HOWEVER, make sure you watch it as this will hard boil your eggs very very quickly!
Serve and enjoy with toasted crusty bread topped with a drizzle of EVOO if that’s your thing!