Eggs with Spinach and Tomatoes

Mediterranean-inspired Eggs with Spinach and Tomatoes are a quick, flavorful skillet breakfast made with eggs, spinach, tomatoes, garlic, and herbs.

📝 Ingredients

• 1 medium sweet onion (finely diced)
• 2 Tbsp olive oil
• 1/4 tsp each salt and black pepper (adjust to taste)
• 1/4 tsp red pepper flakes
• 1/4 tsp dry Italian seasoning or oregano
• 2 medium garlic cloves (minced)
• 1 14.5 oz can fire roasted tomatoes
• 1 cup baby spinach leaves
• 4 large eggs
• 2 Tbsp grated Parmesan cheese
• fresh chopped parsley or fresh basil for garnishing

👨‍🍳 Instructions

1. 1On the stove top in a 10-inch cast iron skillet or similar, heat a couple of drizzles of olive oil.
2. 2To the pan add the diced onion. Cook for around 2-3 minutes on medium-high heat until the onion has softened and is beginning to brown. Add garlic, cook for 1 minute longer.
3. 3To the skillet add the dry Italian seasoning, salt, black pepper and crushed red pepper flakes. Saute for 1-2 minutes until the garlic is fragrant. Add the canned tomatoes.
4. 4Cook over medium-heat for around 5-7 minutes to allow the tomatoes to break down and reduce. Taste and adjust the salt and black pepper to your taste.
5. 5After the tomatoes have cooked add the fresh spinach. Stir the spinach through the tomatoes until it wilts, around 1-2 minutes.
6. 6Using a spoon make divots pushing the tomatoes and spinach to the side. Crack one egg into each spot. Season the tops with salt and black pepper.
7. 7Continue to cook the eggs according to your personal preference, placing a lid on top slightly offset. (You can also transfer oven safe skillets to the oven under the broiler to bake the eggs.)
8. 8Sprinkle the tops with grated Parmesan and fresh basil or parsley and serve.