Stew tomato, eggplant and spinach, poached egg and grilled avocado

In a pot with olive oil, making fried diced onion, garlic, diced tomatoes and (unpeeled and cubed). Stir occasionally, until golden brown. Reserve

In the same pan add olive again and saute the eggplant (unpeeled and cubed) until tender look. Add the tomato sauce to the pot and unite. Stir occasionally. Incorporate 3 cups of water per 4 tomatoes, spinach and cover the pot for 10 min.

Preheat oven to 180 degrees and put on the grid avocado halves, to achieve even browning, while oven tin put the cherry tomatoes with a pinch of salt.

In a small saucepan put boiling water halfway, add the vinegar and heat over high heat. Before adding the eggs, stir the pot, causing the water to move in circular shape, an eddy is formed, is where eggs should be thrown. Remove with spatula after 3 ½ minutes.

When the stew is ready, riding into a bowl, with cherry tomatoes, avocado and poached egg.