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1
Fill a large, shallow, straight-sided pan with 2 inches water.
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2
Bring to a boil.
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3
Break each egg into a small ramekin.
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4
Meanwhile, heat the oil in a medium nonstick skillet over medium heat until hot but not smoking.
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5
Add the tomatoes; cook, stirring, until they start to break down, about 5 minutes.
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6
Add the salt; season with pepper.
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7
Transfer to a plate; tent with foil to keep warm.
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8
Add the spinach and garlic to the skillet; cook, stirring, until the spinach has just wilted, 1 to 2 minutes.
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9
Discard the garlic.
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10
When the water is boiling, add the vinegar; turn off heat.
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11
Using tongs, tilt the ramekins in the pan, and slide the eggs into the water.
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12
Cover; let stand until the whites are opaque and the yolks are cooked as desired, 2 to 3 minutes.
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13
Use a slotted spoon to put the eggs on paper towels to drain.
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14
Trim the whites, if desired.
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15
Divide the spinach among 4 plates; lay 1 poached egg and 8 tomato halves on top.
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16
Season with pepper; sprinkle each serving with 3/4 teaspoon chives.
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17
Partially cooked eggs should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
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18
(Per serving)
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19
Calories: 209
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20
Fat: 14g
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21
Cholesterol: 425mg
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22
Carbohydrate: 7g
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23
Sodium: 457mg
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24
Protein: 15g
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25
Fiber: 2g
