Iberia Rice with Eggs
2 cups uncooked Iberia Rice
¼ cup Iberia Olives – sliced
1 tsp. Iberia Hot Sauce
9 oz. box of frozen spinach – thawed
1 cup tomato sauce
2 tablespoons olive oil
Leftover potato wedges
Your favorite breakfast toast
Grated Romano or Parmesan cheese for the rice - if desired
Prepare the rice as directed.
Heat a large frying pan with the olive oil; add the tomato sauce, sliced olives, rice, hot sauce and toss until thoroughly heated through and set aside.
Heat a small frying pan with a tablespoon of olive oil and add two tablespoon of thawed chopped spinach; spread around. Top the spinach with the two eggs cook until set and then gently flip for a second or two.
Serve with your favorite toast, left over potatoes if you have any and a good cup of coffee.