Instructions

• Heat the olive oil in a skillet over medium heat and cook the onions with a pinch of salt. Place the tomatoes on the side of the pan cut side down.
• When the onions are soft add in the spinach and let it wilt, then add the shrimp.
• Crack the eggs into the pan. Then take a wooden spoon and gently move the whites around so they grab everything underneath.
• Place a lid on the skillet and cook for 6-8 minutes (cook for a little longer for more solid, less runny eggs).
• When the eggs are cooked, run a knife across each yolk and let it ooze over the entire dish.
• Garnish with some parsley and cayenne pepper and serve.