Soft Boiled Eggs with Sautéed Spinach Breakfast

Directions

1. Roughly chop onions, unpeeled squash, tomatoes and set aside. In a large saucepan over medium heat add olive oil, minced garlic, and paprika and mix until the oil just begins to show signs of bubbling. Add all of the tomatoes, onion, squash, and white beans… sauté a bit, then reduce to low and cover. Meanwhile, bring a small pot of water to a boil. Prepare eggs for soft-boiling (cooked on the outside medium-runny in the middle) by puncturing a very small hold on the broad side of the egg with a clean pin or paperclip. Set a timer, and as soon as you submerge the eggs in the boiling water, countdown from 5 minutes. Remove immediately and add to a bowl of ice water to stop the cooking process. Add the basil, spinach, and a quick grind of salt to the veggie pan and stir. Give it a shock of heat to steam wilt the spinach, then remove and prepare to serve. Peel the eggs, and set 2 each per person on top of the greens and tuck a slice of bread or two in the liquid “goodness.” Consume with joy.