Ingredient

• 8 cups fresh baby spinach
• 1 cup chopped tomatoes
• 2 tablespoons olive oil, divided
• 1-1/2 cups chopped fully cooked ham
• 1 small onion, chopped
• 1 small green pepper, chopped
• 4 large eggs
• Salt and pepper to taste

Direction

1. Arrange spinach and tomatoes on a platter; set aside. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ham, onion and green pepper; saute until ham is heated through and vegetables are tender, 5-7 minutes. Spoon over spinach and tomatoes.
2. In same skillet, heat remaining olive oil over medium heat. Break eggs, 1 at a time, into a small cup, then gently slide into skillet. Immediately reduce heat to low; season with salt and pepper. To prepare sunny-side up eggs, cover pan and cook until whites are completely set and yolks thicken but are not hard. Top salad with fried eggs.