A European-style super-fast vegetarian dinner with eggs simmered in a rich tomato cream sauce filled with spinach mushrooms and tomatoes topped with microgreens.
Total Time:25 minutes
Yield:41x
Ingredients
UnitsScale
4 large eggs
4ozspinach microgreens
2cupscanned crushed tomatoes
1 (15-oz) can of no-salt-added mushrooms, rinsed
4 cloves garlic, sliced
2 tablespoons extra-virgin olive oil
1/4cupheavy cream
1/2 teaspoon salt
1 tablespoon chopped fresh thyme
1/2 teaspoon ground pepper
Instructions
Heat oil in a large skillet over medium heat
Add thyme and garlic.
Cook until garlic is beginning to brown, about 2 minutes.
Reduce heat to medium-low
Add tomatoes, cream, and salt
Adjust heat to maintain a simmer
Crack an egg into a small bowl (Take care not to break the yolk)
Separate the sauce in the skillet to create a space to hold the egg
Slide the egg into the space
Repeat with the three remaining eggs
Create the spaces evenly around the skillet.
Sprinkle the sauce with the spinach microgreens
Cover and simmer until the eggs are firm (about 5-6)
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