1 onion, minced
salt & pepper
500 g frozen spinach
about 1 1/2 cups of cream of mushroom soup (I froze it without the cream, so I added cream after the soup was incorporated)
Fry the onion in oil until tender. Add the spinach and cook until hot. Add the cream of mushroom soup. Bring to a simmer. Season to taste.
At this point, because I only wanted 2 eggs, I removed 2/3 of the mixture. Break the eggs into the simmering mixture, cover, and cook for about 5 minutes or until the eggs are as cooked as you’d like. Eat.