I don't know what else to call this dish so Eggs in Veges it is. Sunday morning Hubby and I were trying to decide what we wanted for breakfast and I was telling him about "Eggs in Hell" - we would have loved to have had that for breakfast but it is a very spicy dish and we needed something for the kids too. We wanted to keep with the same one pot concept as the original (if you aren't familiar with Eggs in Hell here is Mario Batali's version of the dish.) But other than the one pot, nothing else is similar. We basically pulled stuff out of the fridge and pantry and created this fabulous breakfast. I wrote everything down as we were cooking so I am happy that I get to share this creation with you. I blog a lot about cooking with my kids but I also really enjoy creating meals with my husband too. We are not one of those homes where any one of us wants to be left alone in the kitchen - our kitchen is the hub of our house and anyone and everyone is more than welcome to come in grab a cutting board and help out. Enjoy!!
What you need:
2 small onions, diced
1/2 green pepper, diced
1 cup spinach (we used frozen - if you use fresh add it later on)
3 small red potatoes (we steam them and then dice them - you can pop them in your microwave of you wanted to.)
2 garlic cloves, minced
1 can diced tomatoes
shredded cheese, we used an Italian blend (about 2 handfuls)
2 tablespoons Italian parsley, chopped
What you do:
Saute onions, pepper, garlic and spinach until tender, season with salt and pepper.
Add the tomatoes, potatoes and parsley and heat through.
Make 4 indentations in the vege mixture and carefully crack the eggs into these spaces.
Top with cheese and season with more salt and pepper if you like.
Cover and cook until the whites are cooked and cheese is melted, you can also put it in the oven to set the eggs if you prefer.