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About this Recipe
✓ 1 medium onion, thinly sliced or diced
✓ 3 cloves garlic, chopped or minced
✓ 3 cups spinach, roughly chopped
✓ 1 carrot, thinly sliced into rounds
✓ 1 tomato, sliced into rounds (optional)
✓ 1 cup of cured meat of choice* (I like Canadian bacon for this)
✓ 1/4 cup coconut milk, milk of choice or broth (Water would also work just fine.)
✓ 4 eggs whites
✓ 4 whole eggs
✓ Over medium low heat, melt butter/oil in a 10" skillet (a well seasoned and liberally oiled cast iron worked great for us!)
✓ Place onions in pan and cover to "steam-saute" stirring frequently
✓ Meanwhile, chop garlic then spinach, slice tomato and carrot if you have not prepped beforehand
✓ Once onions are starting to turn translucent, add garlic, cover and continue to stir frequently for a few more minutes until garlic is softening
✓ Add milk/liquid of choice, spinach and carrots
✓ Stir to combine, cover and stir occasionally until carrots are cooked to "al dente", spinach is very wilted and liquid has begun to reduce.
✓ Meanwhile whisk your eggs in a bowl.
✓ Turn heat down to low.
✓ Add eggs to pan, stir briefly to incorporate, gently place tomatoes on top and cover.
✓ Check at 5 minutes, cook additionally until eggs are cooked through on top, checking every 1-2 minutes to prevent burning the bottom.
✓ This takes about 8-10 minutes in our cast iron.
✓ Slice and serve with a side of potatoes, yams or plantains!
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