Spinach Sunny Side Up

Serves two 

Ingredients: 

4 organic eggs 

200g spinach; stems removed and thoroughly washed 

½ of a small-sized red onion; sliced crosswise into strips 

4 garlic cloves; minced 

2 bread rolls (preferably wholegrain) 

1 tablespoon of extra-virgin olive oil 

Sea salt and freshly ground black pepper to taste 

Preparation: 

In a pan over medium heat, fry red onion and garlic in olive oil for about 2 minutes or until their aroma is released. Add spinach and a sprinkle of sea salt and cook for about a minute, stirring regularly and taking care not to overcook the spinach (it should wilt and take on a bright green colour but should not become too soft). Crack eggs onto the pan with the sunny sides up, sprinkle sea salt and freshly ground black pepper, and cook for about 2 minutes, covering the lid for the duration of the last minute. The yolks should be runny whilst the whites should be cooked through. Divide the eggs equally between two plates and serve with the bread rolls and a cheese of your choice. Enjoy!