Chris and I are in the middle of having pretty much our whole house painted and recarpeted. We are very excited to finally be able to make this happen, because our house (which had previously been through 2 foreclosures) needed some serious TLC.
This means that we have been banished from most of the house, though. While we can get into the kitchen, there are little piles of things sitting everywhere. There are pictures from the entryway walls on the island, painters’ toolboxes on the breakfast table chairs, and couches cuddling the dining room table. Since we’ve had to have the doors and windows open to air out paint fumes, our kitchen has also become a fly’s paradise. As you can imagine, this has put a serious damper on our culinary adventures. Still, a girl’s gotta eat!
It would be so easy to pick up sandwiches or pho (and, who am I kidding, it might still reach that point before this is all over), but so far we have successfully been holding on to our diet by scaling back to bare basics. This is one of the dishes that has been getting us through this week. It is super easy to make and clean up, and Chris was a little upset that there wasn’t enough for seconds, which means it is tasty. This is also one of the few ways I can tolerate cooked spinach, which I typically hate, but my GI doc really stressed the importance of cooked leafy greens now that salads are (hopefully temporarily) out of my life. Everyone knows spinach is healthy, but it has special benefits for IBD patients because it is high in iron and folate–both of which are common deficiencies with IBD–and it also is a good source of calcium, which is important because many people with IBD cannot digest dairy. Spinach also contains glycoglycerolipids, which are protective against the damage from inflammation in the digestive tract and cancer.
So, ok, fine, I’ll eat spinach as long as it is mixed in with lots of mushrooms, tomatoes, onions, and sausage. This is easy and quick enough to make for a super healthy weekend breakfast, but it’s hearty enough to be good for dinner as well.
One Dish Italian Baked Eggs Ingredients (Serves 4)
- 3-4 tomatoes, cut into large dice
- 1 large onion, diced
- 8 ounces whole mushrooms
- 3 cloves garlic, diced
- 5 ounces baby spinach
- 2 links chicken or pork sausage (with only SCD legal ingredients; or, substitute 1/2 pound plain ground meat of your choice and add in extra basil, oregano, fennel, salt, and pepper)
- 8 eggs
- 1 tablespoon butter
- 1 1/2 teaspoons Italian seasoning (or equivalent of basil, oregano, and fennel)
- 3/4 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons chives or other fresh herbs (optional)
- Preheat oven to 400 degrees Fahrenheit.
- Melt butter in oven-safe pan over medium-high heat.
- Add chicken sausage and stir for about one minute.
- Add onion and garlic and saute for 2-3 more minutes.
- Add in mushrooms and tomatoes. Continue sauteing until the chicken is cooked through and the vegetables are very soft and have released most of their liquid.
- Add Italian seasoning, salt, and pepper. Stir. Taste and adjust seasoning. It is ok if it tastes just slightly overseasoned right now because you still have to add in the spinach and eggs.
- Remove pan from heat and stir in baby spinach to wilt. Make a well in the pan for each egg and gently crack into the pan.
- Bake for about 15 minutes, or until egg yolks are done to your liking. Sprinkle with fresh herbs and serve!