Recipe Categories
Hearty & Fresh
  • Tomatoes (canned/sauce/fresh/paste)            2-16oz cans
  • Yellow onion, diced
  • Garlic, minced 3 cloves
  • Spinach, sub other leafy green   2 cups
  • Chickpeas, drained (optional)       1 -16oz can  
  • Eggs (optional but encouraged)
  • Salt & pepper 
  • Butter, olive oil, or ghee - 2 Tbsp


Make it your Own

  • Add more vegetables: kale, chard, mushrooms, peppers, eggplant, all can be cooked down in the tomato sauce
  • Experient with proteins: red beans, bacon, sausage, cubed tofu can all be browned and cooked into the tomato sauce
  • Herbs: cilantro, parsley, basil, green onions, chives
  • Spices: cumin, smoked paprika, chili powder, oregano, chili flakes
  • Cheese: crumble parmesan, cotija, feta on top, or drizzle yogurt or crema.  
  • Carb it up: serve with toast, english muffins, tortillas, or over roasted potatoes
  1. Heat a pot with a lid. Once hot add oil/butter, then add diced onions and cook on medium high heat for 3-4 minutes until onions start becoming translucent and fragrant. 
  2. If cooking other vegetables or proteins add them to the pot and cook for 3-4 minutes. 
  3. Add garlic. Once ingredients are softened add tomatoes or tomato sauce. Stir to incorporate and break larger tomatoes down with a spoon. Cook for 10 minutes. 
  4. When tomatoes are bubbling make indents into the tomato sauce. Gently crack the egg into a smaller bowl, ramekin, or directly into the tomato mixture. Cover and cook for 5-8 minutes, until whites are set and depending on how soft you want the yolks.
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