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    EGG AND SPINACH WITH TOMATO SAUCE     

   Ingredients :
 
1 cup spinach leaves chopped
1 red pepper, seeded and chopped
1 cup tomatoes, peeled, seeded and chopped
1 tablespoon butter
Salt
Pepper
4 eggs

   Preparation:

Cook spinach in little water, drain.

Sauté red pepper together with tomato in butter, until they are tender.

Spread spinach on the bottom of a shallow baking dish. Cover with the tomato and red pepper mixture. Season to taste.

Make 4 depressions in the tomato mixture with the back of a spoon. Break eggs and place one in each depression.

Bake in preheated moderate oven 350 °F (180 °C) until eggs are cooked.

Serve immediately.
        4 servings
        Calories: 150 per serving
 
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