Spinach/chard/kale, mushroom, tomato and egg ‘mess’ (can be vegan)

What do you do when your veg box delivers too much spinach? Make this of course! It’s a great brunch or light supper dish and nauseatingly healthy too with three of your five a day on one plate. Omit the egg for a vegan version

For two people you need:
1 bag spinach/chard/soft kale, washed and roughly shredded
1 red onion, sliced
1/2 punnet mushrooms, thickly sliced
salt and pepper
splash veggie worcester sauce
splash tabasco
1 tbsp olive oil
1 cup small tomatoes, halved
4 eggs

Begin by sauteeing the onion in the oil for 2-3 mins. Add the spinach and mushrooms and cover to allow the spinach to wilt. Don’t cook for too long as you want the mushrooms firm and not soggy.

Season with salt, pepper, tabasco and worcester sauce. If you want it vegan serve as is with bread/toast. If you want to add the eggs, make four hollows in the vegetables and crack the eggs in to them. Cover again and cook for 3-5 mins till the eggs are set.

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