This dish is perfect for two persons.
5-6 small potatoes, cut in edible sizes as you like
a handful of cherry tomatoes, halved
a bowl of spinach
5-6 leftover mushrooms, chopped
a handful of fresh parsley
1/2 can of diced tomato, dilute it with 1/4 cup of water
2 cloves of garlic, chopped
1/4 glass of white wine
a sprig of sage, chopped
extra-virgin olive oil
Instructions: 1) Preheat the oven at 380°F 2) Drizzle some oil on the baking tray, add potatoes, sage, and season 3) Heat up a frying pan with oil, add garlic, let it cook for a couple minutes in medium heat 4) Add mushrooms and a splash of white wine; cook for 3-5 minutes 5) Add spinach and cook for less than a minute, season and set aside 6) Remove the potatoes from the oven after 15 minutes and add the cooked mushroom and spinach on to potatoes 7) Add the watery chopped tomatoes with the fresh cherry tomatoes and return to bake in the oven for another 10 minutes; season 8) Crack two eggs on top of the veggies, season, and bake for another 5 minutes. 9) Garnish with parmesan and fresh parsley and ready to serve.