38 minutes ago
Monday, June 17, 2013
This is one of those dishes that you don't need a recipe for, and you can throw together in a few minutes.
It makes for a hearty vegetarian dinner, or in my case, a great hangover breakfast.
Healthy and delicious.
For some reason, when I'm not feeling well, I like to eat spicy foods. That zing makes my head feel a little better, and my tummy.
And eggs are a must. They are my go to comfort food for everything.
Happy or sad, I eat eggs. :)
For this dish, I used my fresh picked spinach from the garden, which is thick and bright green and super crisp.
I will allow for a can of Goya lentils here, and a can of fire roasted tomatoes w/ chilis, I'm not that strict (especially with a hangover).
If you are not a runny egg person, then I am sorry for you.
The best part of this dish is piercing the egg and letting the runny yolk mix in with all the lentil goodness.
Spinach w/ Lentils & Tomatoes:
1 cup of cooked lentils (or a can of Goya lentils, rinsed & drained)
1 small can (14 oz.) of fire roasted tomatoes w/ chilis (I used Muir Glen)
1/2 white onion, chopped fine
2 garlic cloves, chopped
big handful of fresh spinach leaves, washed and torn
sea salt & pepper
1 egg per person
Add some olive oil to a heavy non-stick skillet and saute the onion and garlic about 2 minutes.
Next add in the tomatoes and spinach and cook about 5 minutes, until the spinach is just about wilted.
Add in the lentils and cook this mixture for another 2 minutes.
Season w/ sea salt & pepper.
Remove the lentil/spinach/tomato mixture to a large bowl.
Wipe out the skillet and add some more olive oil.
Crack one egg per person and season w/ a little salt. Prepare eggs as you like them.
Serve the spinach and lentils in shallow bowls and serve a fried egg in the middle of each bowl.
Eat and enjoy!
I feel better already!