Skillet Eggs in Tomato

• 5 eggs
• 1.5 cups cooked tomato (from about 2 cups diced)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 cup cooked mushrooms (from about 2 cups raw sliced)
• 1 cup cooked white rice
• 1 tbsp olive oil
• 1 tsp paprika
• 1 clove garlic

• 10 eggs
• 3 cups cooked tomato (from about 2 cups diced)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 cup cooked mushrooms (from about 2 cups raw sliced)
• 2 cup cooked white rice
• 2 tbsp olive oil
• 2 tsp paprika
• 2 clove garlic

• 15 eggs
• 4 1/2 cups cooked tomato (from about 2 cups diced)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 cup cooked mushrooms (from about 2 cups raw sliced)
• 3 cup cooked white rice
• 3 tbsp olive oil
• 3 tsp paprika
• 3 clove garlic

• 20 eggs
• 6 cups cooked tomato (from about 2 cups diced)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 cup cooked mushrooms (from about 2 cups raw sliced)
• 4 cup cooked white rice
• 4 tbsp olive oil
• 4 tsp paprika
• 4 clove garlic

1. Warm the olive oil and garlic in a skillet over medium heat, about 1 minute, until fragrant and just sizzling.

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2. Add the mushrooms and cook, 4 to 5 minutes, until browned and their liquid cooks off.

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3. Pour in the tomato and paprika and simmer, 5 minutes, until it darkens slightly and thickens.

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4. Stir in the spinach and cook, 1 to 2 minutes, until it wilts down.

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5. Make five wells in the sauce, slide an egg into each, cover, and cook, 5 to 7 minutes, until the whites are set but the yolks still jiggle.

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6. Spoon over the rice and serve.

• Calories765
• Protein40g
• Carbs60g
• Fat39g
• Fiber6g
• Sodium370mg

• Inflammation
• Eating Well
• Steady Energy
• Mood Support

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