Sauteed Spinach and A Sunny Egg


Post-Christmas brunch and last Monday of the year got me like 🙆🏻🎉 I’m ready for this year to end ‘cause exciting things are coming in 2017… fun projects + travel. More on that later! Let’s talk about this delicious meal for a sec! Well, I can't exactly call this brunch since there was no boozing going on here just a darn good meal. So simple, yet so delicious and nutritious. My motto in life is less is more, and this is especially true when it comes to food. I used a black truffle sea salt to season this meal to allow the ingredients to shine!

Sauteed Spinach and A Sunny Egg
Sauteed Spinach and A Sunny Egg

What You'll Need

1/2 coconut oil
1/4 cup onion, chopped
1 chopped green onion
2 slices of prosciutto
3 cups organic baby spinach
San Francisco Salt Co. black truffle sea salt
1 pasture raised egg

What You'll Need To Know

1. On a medium heat melt 1/2 coconut oil in a skillet.

2. Cook 1/4 cup chopped onion and 1 chopped green onion until translucent.

3. Add in 2 slices of chopped prosciutto, 3 cups baby spinach, and season with San Francisco Salt Co. black truffle sea salt and cook until spinach is wilted. Move veggie mix to one side of the skillet and cook 1 egg on the other side.

4. Transfer veggie mix to plate and top with egg.

Recipe makes 1 serving. 

Spicy Tomato Veggie Eggs with Prosciutto (Gluten-Free, Paleo, Whole30)


Want to know a little secret? I'm obsessed... and I mean OBSESSED with Chrissy Teigen's new book, Cravings: Recipes for All the Food You Want to Eat. Plus, I love browsing the photos within the book. She’s hanging out with John Legend, stuffing her face full of great food, yet still looking flawless. This cookbook feels like you catching up with your closest girlfriend over an insanely delicious meal. So, as you can see, lately, I've been getting inspired by all of her amazingly delicious recipes. This morning was a cold morning in Portland, post-snow day. I wanted something delicious. Something savory. Something to bring the heat. As I'm flipping through the pages of Cravings, the Spicy Tomato Eggs Skillet with Prosciutto caught my eye.

I thought for a second... hmmm what do I have? Prosciutto, I've got that. Eggs? Definitely got those. Red pepper flakes and oregano? I've got those, too. Tomatoes and tomato sauce? Yep. Got both of those.

The recipe, in the book, calls for Perfect Tomato Sauce, which is another recipe in Chrissy's book. For this recipe, I used my own. I took this dish one step further and added asparagus, mushrooms, and basil. I baked my version; and, babe, let me tell you... it was SO GOOD!

What You'll Need

1/2 cup Onions, diced
4 Mushrooms, sliced
6 cherry tomatoes, halved
1 cup tomato sauce, divided
4 pasture raised eggs
1/2 tablespoon coconut oil
2 fresh basil leaves, finely sliced
6 asparagus spears, cut in 4's
1/4 tsp. red pepper flakes, or more as desired
2 tsp. chopped, fresh or dried oregano
1/4 tsp cumin
4 slices of prosciutto
Salt and pepper, to taste

What You'll Need To Know

1. Pre heat oven to 350F. While the oven is heating, heat coconut oil in a skillet over medium heat.
Add onions, mushrooms, asparagus, cherry tomatoes, cumin, sea salt, pepper, oregano and cook until onions are translucent.

2. Transfer the mix and divide evenly into two oven safe bowls or large ramekins. Add two slices of prosciutto, 1/2 cup tomato sauce to each and crack two eggs in each.

3. Bake at 350F for 20 minutes. Once out of the oven, top with fresh basil.

Recipe makes 2 servings.

This recipe is an adaptation from Chrissy Teigen's cookbook, Cravings.