Fresh vegetable salsa with a hint of heat is a wonderful way to enjoy eggs. Easy to make for breakfast, lunch or dinner. Serve them up with your favourite crusty bread to sop up all the juices.
1 tbsp Canola Oil
1 Onion chopped
3 cloves Garlic minced
1 stalk Celery diced
2 tsp Chili Powder
1 tsp Dried Oregano Leaves
4 large Tomatoes chopped
1 Green or Yellow Bell Pepper chopped
1 Jalapeno Pepper seeded and minced
1 container Baby Spinach (5 oz) roughly chopped
1/4 tsp Salt
In a large deep skillet, heat oil over medium heat; cook onion, garlic, celery, chili powder and oregano, stirring for about 5 minutes or until softened. Add tomatoes and peppers; cover and cook for about 5 minutes or until liquid starts to come out of the tomatoes. Uncover and stir in spinach and salt; bring to a simmer.
Carefully crack eggs, one at a time into simmering sauce. Cover and cook for about 3 minutes or until whites are set. Remove from heat and serve.