Poached Egg with Tomato

So this is another recipe I’ve adapted from RealSimple. I get really tired of figuring out what to eat for breakfast. I hate cereal, I’m bored with yogurt, and while I would eat a blueberry muffin every morning given the option, it’s just too expensive and unhealthy in the long run—plus a lot of work to make. So I was very excited to come across this recipe, and as usual I’ve “developed” it to make it yummier.

Serves 1. It’s easy to double, treble, or quadruple if you’re cooking for more.


  • Olive oil
  • 1 red bell pepper, cored and sliced
  • 1/2 medium onion, sliced thin
  • 4 baby bella mushrooms, sliced
  • 1 14.5-oz. can diced tomatoes
  • 1 cup spinach or kale pieces
  • 1 egg
  • 1 tsp paprika
  • salt & pepper
  • Parmesan cheese and parsley for garnish
  • 1 slice sourdough bread



  1. Heat oil on medium in a small pan, add bell peppers and onions, and cook 5 minutes, stirring often. Add mushrooms, and cover, cooking until tender, 5 minutes more.
  2. Add tomatoes, stir, and increase heat until bubbling. Crack egg into the pan, sprinkle with paprika, salt, and pepper, and lower heat to a simmer, spooning liquid gently over the top of the egg for about one minute.
  3. Add spinach, cover, and let cook on low heat for 2–3 minutes or until the egg white is cooked and the yolk is still runny (if you like it that way; if not cook it longer).
  4. Top with a pinch of Parmesan, parsley, and bread to soak up the juice.