Mushrooms, Diced Tomatoes and Poached Eggs

I hesitated to post this recipe and then I realized we would make it again.
It's quite simple
It's an Entrée.

Button Mushrooms

Browned Mushrooms

8 oz. Bag of Spinach Leaves.

It's easy and delicious.

Here's what you'll need.
A Non Stick Skillet.
1 TBS Vegetable Oil
1 TBS Butter
1 Pound of Button Mushrooms, cut in half.
1 - 14.5 oz. Can of Diced Tomatoes.
1 tsp Dried Oregano. (We grow our own and Dry it)
1 - 8oz. Bag of Spinach Leaves.
2 Eggs or 1 per person if serving it for a larger crowd. Adjust the amount of Mushrooms and Tomatoes.

In the Skillet on Medium Heat:
Oil
Butter
Heat until Butter is melted and bubbly.

Add:
Mushroom Halves.
Stirring occasionally, cooking until they are browned.

Add:
Tomatoes with Juice.
Cook a few minutes on Medium Heat.
Increase Heat to Medium High to reduce some of the liquid.
Cook until the liquid reduces.

In the another Skillet on Medium High Heat.
1 TBS Water
Spinach Leaves.
Stir constantly until completely wilted.
Add to the Mushroom/Tomato Mixture.
Stir to combine well.


Remove from Heat.
Add Oregano and stir to incorporate.
See instructions below for serving immediately.

At this point, if we're not planning to eat it right away, spoon it into a glass container with a lid.
Allow it to cool completely.
Refrigerate until ready to serve.

When Serving Immediately:
To the Mixture in the Skillet, Top with two Eggs and continue cooking until they are cooked to your liking. Do not Stir.
We like them Poached.

Enjoy!
Peace in the Kitchen!