Mediterranean-style eggs put an international spin on breakfast!
2 Tsp Grape seed oil
2 Garlic cloves, minced
1 Cup Mushrooms, sliced
2 Cup Baby spinach
2 Cup Canned diced tomatoes
1 Tsp Red hot sauce
1 Tsp Ground cumin
3 Eggs, (3 to 4 )
1 Tsp Fresh parsley, chopped
In a hot non-stick pan with oil, add garlic; saute.
Then, add mushrooms and let cook until browned (3-5 minutes).
Now, add spinach, let cook until wilted and then stir in tomatoes, hot sauce and cumin; let simmer for 5 minutes.
Lastly, make 3-4 holes in the mixture, add eggs, sea salt & pepper; cover and let cook for 8 to 10 minutes or until the eggs reach desired consistency.
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