In a medium / large saute pan melt butter over medium heat and add onions and garlic. Saute for 1-2 minutes, stirring often until they are translucent.
Add fresh spinach to the pan in batches. Use tongs to stir spinach in with butter and wilt slightly before adding more. Repeat until all of the spinach is in the pan.
Add tomatoes, salt, pepper, turmeric, and curry powder. Mix well and continue to stir until spinach is fully wilted, about 3-4 minutes.
Once the spinach is wilted, lower the heat to medium low and then create two wells in the spinach and crack one egg in each well.
Cover the pan with a lid for approximately 2 1/2 - 3 minutes until egg whites are cooked but the yolks are still soft (sunny side up).
Serve immediately and enjoy!
Notes
The serving size is for one person, but this could be enough for two people, too. SubstitutionsSpinach: Fresh is definitely the best, but you can also use frozen which is dethawed and squeezed from all of its excess liquid. 4 cups of packed fresh spinach is about 1/3 of a 10 oz package of frozen spinach (rounding up). But really, save yourself the trouble and just use fresh. Tomatoes: Grape are also great in this recipe, but you could also use your favorites chopped up, too. Sunny Side Up EggsWe love a runny yolk in this recipe, but it's of course not required! Runny yolks not your thing? No problem, cook those eggs another minute or two longer until the yolks are set!