I am welcoming the January Whole30 with open arms after a month full of far too many paleo treats.  This Stovetop Veggie and Tomato Eggs recipe is my go-to breakfast that I prep over the weekend and pre-portion so that weekday breakfasts are a breeze.  First you saute a bunch of vegetables, simmer them with crushed tomatoes then crack your eggs over them and let them cook away! Happy Day 1 to my fellow January Whole30ers.

Ingredients:

• 3 tbsp avocado oil
• 2 cups white onion, diced
• 1 tsp salt, divided
• 1lb riced vegetable medley ( I use Trader Joe’s blend)
• 12 oz baby spinach (two bags)
• 1- 28oz can crushed tomatoes
• 12 eggs

Directions:

• In a large frying pan heat avocado oil.
• Once hot add onions and ½ tsp salt.  Cook until caramelized.
• Add riced veggies and cover pan with lid.   Let cook 3-4 minutes to soften,.
• Add spinach and cover to wilt.
• Once wilted add crushed tomatoes and ½ tsp salt.
• Let simmer on low hear uncovered for about 15 minutes.
• Using a spoon or spatula flatten the vegetables to create a bed for the eggs.
• Crack eggs over vegetables and cover pan with lid.
• Let cook until yolks are cooked to your liking an egg whites are cooked through. (I let it cook for about 15 minutes)
• Once cooked turn off heat and let set on the stove a few minutes before serving.