Ingredients
8 cups fresh baby spinach1 cup chopped tomatoes2 tablespoons olive oil, divided 1-1/2 cups chopped fully cooked ham1 small onion, chopped1 small green pepper, chopped4 large eggsSalt and pepper to taste
Preparation
Arrange spinach and tomatoes on a platter; set aside. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ham, onion and green pepper; saute until ham is heated through and vegetables are tender, 5-7 minutes. Spoon over spinach and tomatoes.
In same skillet, heat remaining olive oil over medium heat. Break eggs, 1 at a time, into a small cup, then gently slide into skillet. Immediately reduce heat to low; season with salt and pepper. To prepare sunny-side up eggs, cover pan and cook until whites are completely set and yolks thicken but are not hard. Top salad with fried eggs.
