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Skillet Eggs with Spinach and Fire Roasted Tomatoes

This Mediterranean inspired Skillet Eggs with Spinach and Fire Roasted Tomatoes recipe makes a tasty brunch and breakfast-for-dinner meal. They’re quick, easy and packed with flavor for a satisfying combination.




Easy Skillet Eggs with Spinach and Fire Roasted Tomatoes Recipe

I think ever culture has their own version of this skillet dish. Widely known as Shashuka, it’s a simple and colorful skillet meal that you can have ready and on the table in less than 20 minutes. What is Shashuka? It’s basically a dish that poaches eggs in a sauce made with tomatoes and peppers. It’s flavored with olive oil, garlic, onions and carefully crafted seasonings of Middle Eastern and North African origin. This is my take on that delicious dish that can be enjoyed for brunch with a side of fruit or potato hash. If you choose to enjoy it for dinner, serve it with a crispy green salad and garlic bread for dipping in the delicious juice from the fire roasted tomatoes. It’s simple yet spectacular.


How to Make the Best Skillet Eggs with Spinach and Tomatoes Recipe

Serve this dish as an entrée for breakfast, brunch, lunch or supper. To complete the meal, add a side of freshly baked buttermilk biscuits or cheesy garlic bread.  A freshly made BLT pasta salad or a big bowl of cheesy grits would both be tasty options to accompany this skillet meal.

  • Ingredients you’ll need to make Skillet Eggs with Spinach and Fire Roasted Tomatoes: Large eggs, fresh baby spinach, fire roasted tomatoes, olive oil, onion, salt and black pepper. dried Italian seasoning, fresh garlic, grated Parmesan cheese and parsley or basil for garnishing.
  • Fire roasted tomatoes add another level of flavor for this dish. You have the freedom to adapt this easy recipe using Italian seasoned diced tomatoes or any variety that you enjoy most. You could take this recipe in a different direction using chili seasoned or Rotel tomatoes with green chiles for a touch of heat.
  • You can add diced red or green bell peppers to the onions for even more flavor.
  • It’s simple to adjust the baking time for the eggs in this dish your desired level of doneness.
  • Store leftover skillet eggs with spinach and fire roasted tomatoes in the refrigerator chilled for up to 2 days. Reheat in single serving portions in the gently microwave.

More Southern Style Recipes for Eggs to Make

Eggs form the basis of so many recipes and they’re cost effective, too. They add protein to a dish without breaking the bank and we enjoy them at any time of day in various forms. More recipes using eggs as the main attraction that you may like to try:


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Skillet Eggs With Spinach And Fire Roasted Tomatoes
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5 from 3 votes

Skillet Eggs with Spinach and Fire Roasted Tomatoes

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Breakfast, brunch, Entree
Cuisine: American, Mediterranean-inspired
Keyword: skillet-eggs-with-spinach-and-tomatoes
Servings: 4 servings
Calories: 202kcal
Author: Melissa Sperka


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


  • On the stove top in a cast iron skillet or similar, heat a couple of drizzles of olive oil. Add the diced onion and season with salt and black pepper to your taste. Add the red pepper flakes. Cook for around 3 minutes until the onion has softened and is beginning to brown.
  • Add the dry Italian seasoning and garlic. Saute for 1-2 minutes until the garlic is fragrant. Add the tomatoes.
  • Cook over medium for around 5-7 minutes to allow the tomatoes to break down and reduce. Taste and adjust the salt and pepper to your taste.
  • After the tomatoes have cooked add the spinach. Stir the spinach through the tomatoes until it wilts, around 1-2 minutes.
  • Using a spoon, make divets pushing the tomatoes and spinach to the side. Crack one egg into each spot. Season the tops with salt and black pepper.
  • Continue to cook the eggs according to your personal preference.
  • To serve, sprinkle the tops with grated Parmesan and fresh chopped basil.


Serving: 1serving | Calories: 202kcal | Carbohydrates: 13g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 387mg | Potassium: 223mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1035IU | Vitamin C: 7mg | Calcium: 85mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 5 stars
    I made my own fire roasted tomatoes and this recipe just worked beautifully with them. This was a big hit with my family. Yum!

    1. 5 stars
      I made this today for a brunch and put it over Cajun taters! I only had part of a Roma tomato, so I stormed the pantry and found a can of tomatoes and green chiles; I drained them and took out the chiles…WISH I COULD POST IMAGES!

      Thanks for this gem of a recipe! I’ll use it forever ❤️

      Much Love from Fort Worth, TX

      1. 5 stars
        This recipe is delicious! What I appreciate is that the ingredients are those I always have on hand. This dish is great for breakfast, lunch or dinner. I keep extra in the refrigerator & warm in the microwave for a meal in minutes. Thank you for sharing!

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