Eggs and Spinach

I love eggs. Plain and simple. They make a great meal any time of day. Breakfast. Brunch. Lunch. Dinner. Snack. When I’m at a loss for something to eat, one of my default meals is eggs with anything that I can find in the fridge. Spinach. Cauliflower. Tomatoes, Peppers. On this particular morning, I was craving some eggs. And in my fridge, I found tomatoes, serrano peppers, mushrooms, and spinach. Chop chop chop. Oil in the pan. Veggies in the pan. Eggs on top. And voila! A satisfying meal.

It’s funny to say that eggs make a satisfying meal at any time of time of day. Growing up, I always associated eggs with breakfast. Almost every Saturday or Sunday, we would have eggs with sausage, or bosterma, Chaldean sausage. We ate the eggs and meat with fresh sumoon, loaves of bread from our local Chaldean stores and bakeries, with a side of sliced tomatoes, green peppers, and bunches of parsley. Morning breakfasts were a chance to sit down and have a longer breakfast together. It was different than the bustle of morning breakfasts before school, with their quick bowls of cereal, bagels, or frozen waffles. So if you’re ever wondering what to make. Take some time out of your day. Sit down. And enjoy a simple, healthy meal. Scale up the eggs and veggies for as many people as you’re serving.

Ingredients

2 eggs

1/2 cup mushrooms, sliced

1 tomato, sliced

1 serrano pepper sliced

1 cup spinach

Salt and pepper

1 tbsp oil

Directions

In a medium sized saucepan, heat 1 tablespoon of oil. Add the sliced mushrooms, tomatoes, and serrano pepper. After about 5 minutes, add the spinach.

Add the eggs. Sprinkle with salt and pepper.

Add about 1/2 to 1 tbsp of water to the pan. Cover, and cook the eggs until they have reached the desired consistency.