2 Serves
20 Mins
Fill a wide saucepan with water and bring to a gentle simmer. Add the white vinegar to help the egg whites set.
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Vitamin E
4 mg / 15 mgVitamin K
295 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
171 µg / 400 µgCalcium
172 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
245 mg / 1,250 mgPotassium
624 mg / 4,700 mgSodium
205 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
372 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Crack each egg into a small bowl, then carefully slide them into the simmering water. Poach for 3 minutes until the whites are firm but the yolks remain runny.
While the eggs poach, heat olive oil in a frying pan over medium heat. Add the minced garlic and sliced chili pepper, sautéing for 1 minute until fragrant.
Add the spinach to the pan, cover, and cook for 1 minute until just wilted. Season with salt and pepper.
Toast the bread slices and arrange them on plates. Top each slice with tomato slices and the sautéed spinach mixture.
Carefully remove the poached eggs from the water using a slotted spoon, drain briefly, and place one egg on each bed of vegetables. Season with additional salt and pepper and serve immediately.
25
g95
g20
g
Yemeni
