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Eggs and Spinach in Tomato Sauce

I first made Eggs in Tomato Sauce from Smitten Kitchen a year ago and was hooked. It's the perfect way to use up leftover tomato sauce or canned tomatoes and it's such a flavourful and easy breakfast/brunch. For this version, I used spinach in the sauce and crumbled goat cheese on top. It was definitely my favourite incarnation of the recipe.

Here's some informal instructions on how to make your own version:

1. Warm the tomato sauce (I used leftover sauce from a pizza I made last night, plus some leftover canned tomatoes) in a non-stick frying pan and add some fresh spinach leaves. Cover so the spinach wilts.

2. Crack the eggs and add them to the pan one by one so you can space them evenly on the surface of the sauce. Season with S+P and cover so the whites cook.

3. When the whites are cooked and the yolks are still soft (or however your prefer your eggs) remove from the pan and crumble goat cheese or feta on top. Serve with a piece of toast!

It sounds kind of weird (Stu was skeptical when I first made this for him) but it is absolutely delicious and so satisfying.