Jet-lagged after arriving from Cambodia, Karina Arnold arrived at her apartment with little food in the pantry. Hungry and too tired to go to the store, Karina assembled this dish.
2 slices bread
½ cup of your favorite marinara or red pasta sauce (Karina used a tomato and garlic red sauce)
1 cup of spinach
1 clove minced garlic
Crumbled feta cheese to sprinkle
Pepper and basil to garnish
Cut a square large enough to crack an egg in the middle of each slice of bread. Grease a large skillet and place both bread on top. Crack one egg into each “hole.” Cook until egg white hardens, then flip until fully cooked or toasted on other side. In a separate pot, add minced garlic and sauce and stir until warm. Once toast is done, transfer to plate and spread sauce on top. Evenly distribute spinach and feta between two pieces. Garnish with seasonings.