Ingredients

1 tbsp. coconut oil
1 large onion, chopped
2 garlic cloves, crushed
4 cups (300g) mushrooms, sliced
2 cups (450g) leaf spinach
4 eggs
handful parsley, chopped

Serves: 2
Prep: 10 mins
Cook: 15 mins

Nutrition

Nutrition per serving:
321 kcal
22g Fats
19g Carbs
24g Protein

Instructions

Heat the oil in a large pan over medium heat. Add the onion and garlic and cook for 2-3 minutes until soft. Next, add the mushrooms and cook for another 3-4 minutes—season with salt and pepper.

Now, start adding the spinach to the pan. You will likely have to do this in batches. Cover the pan with a lid and let it wilt. Repeat this step until all the spinach is in the pan. Stir well and taste for seasoning.

Make four indentations (‘wells’) in the spinach and break an egg in each. Cook for 5-6 minutes, covered with a lid, until egg whites are set.

Dress in fresh parsley and serve.