4 large eggs

1 teaspoon butter

1/2 cup of fresh baby spinach

2 small or 1 large ripe heirloom tomatoes, sliced

1 hot banana pepper, cubed small

1 pimento (Trinidad seasoning pepper), cubed small

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon coriander

1 tablespoon chopped cilantro

1/4 teaspoon cayenne pepper

1/4 cup of shredded pepper jack cheese


Pre-heat oven to 400 degrees.

Whisk eggs, salt, black pepper, coriander and half of the cheese.

In the oven proof skillet that you will be making the eggs in, melt the butter. add the peppers and allow to sauté for a minute. Add in the spinach and allow to wilt for 30 seconds. Empty the spinach and pepper mixture into a small bowl to cool.

In the same skillet add the slices of tomatoes, all to cook for 30 seconds on each side.

Once the mixture has cooled, add it to the whisked eggs. gently stir in.

Pour the eggs over the tomatoes in the skillet. Place a cover over the eggs to set.

After cooking the eggs on the stove without mixing, remove the cover and sprinkle the rest of the cheese on the top and place in the oven for 10 minutes or until the top is lightly browned.

Serve with fresh tomatoes and more cheese!






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