Tomato poached eggs and grits

In a large skillet over low to medium heat, sauté the onions, garlic, and bell pepper in the olive oil until a bit soft. Add the oregano and stir for about 1 minute. Add the diced tomatoes with juice, balsamic vinegar, and spinach and stir. Turn up the heat to bring to a boil. Reduce heat to low and cook the tomato sauce, stirring occasionally until it thickens a bit – about 15-20 minutes. With a large spoon, create a cavity or pocket within the tomato sauce. Crack an egg and release it into the cavity. Do this for the remaining eggs. Try to keep them evenly spaced into the tomato sauce. Cover the skillet with a top or tin foil and poach the eggs to desired consistency within the sauce. For each individual serving, spoon some grits in a single serving bowl and spoon an egg and tomato sauce on top. Garnish with hot sauce, fresh cilantro or parsley and grated cheese. - See more at: http://www.drannwellness.com/article198.cfm#sthash.MnpjoARk.dpuf