Poached Eggs in Tomatoes Florentine

Ingredients

½ cup organic diced tomatoes and liquid (from a can)

¼ cup vegetable or chicken stock (organic, low sodium)

½ teaspoon dried Italian herbs

2 large eggs

2 cups chopped frozen spinach, thawed (use freeze dried spinach to avoid excess moisture)

Instructions

In a small saucepan over medium-high heat, bring tomatoes, stock and herbs to a gentle boil.

As the mixture comes to a boil, crack eggs into a small bowl.

Gently pour the eggs, one at a time, from the bowl into the boiling sauce – pour slowly so that the yolks remain intact.

Do not stir; cook eggs at a gentle boil 8 minutes, or until whites are cooked through (yolks will be slightly runny).

While the eggs cook, warm the spinach in a serving bowl in the microwave until heated through, about 2 minutes.

Once the eggs are done, carefully spoon them onto spinach along with the tomato sauce.