• 2 tablespoons olive oil
  • 1/2 cup shallot (chopped)
  • 2 cloves garlic (slivered)
  • 1/4 teaspoon crushed red pepper
  • 15 ounces diced tomatoes (undrained)
  • 2 cups tomato puree
  • 1/4 cup Italian parsley
  • 1/4 teaspoon salt
  • 4 cups baby spinach (fresh)
  • 6 eggs (large)
  • bread slices (grilled or toasted)


  1. Attach Stir & Flip Wand to Stir Tower. Set KitchenAid® Multi-Cooker with Stir Tower to Saute 330 ºF and preheat.
  2. Sauté shallots, garlic and crushed red peppers for about 8-10 minutes while stirring with Stir Tower on Speed 1.
  3. Add oil to Cooking Pot and heat for 30 seconds. Add shallots, garlic and crushed red peppers. Turn Stir Tower to Speed 1.
  4. Sauté mixture until softened and garlic is golden brown, about 6-8 minutes.
  5. Add diced tomatoes, pureed tomatoes, parsley and salt. Cover and cook for 20 minutes. Turn Stir Tower off.
  6. Add spinach to Cooking Pot, cover and wilt for 1-2 minutes.
  7. Set Multi-Cooker to Manual with the temperature set to 280 ºF.
  8. Gently place eggs on top of spinach in a circle. Cover and cook until whites are just set, about 5-7 minutes.
  9. Serve eggs topped with sauce and spinach with grilled or toasted bread slices.
Discover more recipes from KitchenAid


Yummly User