Categories: Salad

Ingredients

• 8 cups fresh baby spinach
• 1 cup chopped tomatoes
• 2 tbsp olive oil, divided
• 1 1/2 cups chopped fully cooked ham
• 1 small onion, chopped
• 1 small green pepper, chopped
• 4 large eggs
• Salt and pepper, to taste

Directions

1. Arrange spinach and tomatoes on a platter; set aside. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add ham, onion and green pepper; saute until ham is heated through and veggies are tender, 5-7 minutes. Spoon over spinach and tomatoes.

2. In same skillet, heat remaining olive oil over medium heat. Break eggs, one at a time, into a custard cup or saucer; gently slide into skillet. Immediately reduce heat to low; season with salt and pepper. To prepare sunny-side up eggs, cover pan; cook until whites are completely set and yolks thicken but are not hard. Top salad with fried eggs.

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