Skillet Eggs With Spinach And Fire Roasted Tomatoes

Skillet Eggs With Spinach And Fire Roasted Tomatoes - These Mediterranean inspired skillet eggs with spinach and fire roasted tomatoes are one of my absolute favorite brunch and breakfast-for- dinner meals.  It's quick, easy, packed with flavor and satisfying.  That qualifies as the fab-4 in my cookbook.

You can have this colorful skillet ready and on the table in less than 20 minutes.  For brunch serve it with a side of fruit or potato hash.  If you choose to enjoy it for dinner, serve it with a salad and garlic bread for dipping in the juice from the fire roasted tomatoes.  It's spectacular.

Ingredients you'll need:
1 medium sweet onion, finely diced
olive oil
salt and black pepper
¼ tsp red pepper flakes
¼ 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

Directions: 
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. Yield: 4 servings

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5 from 3 votes

Skillet Eggs With Spinach And Fire Roasted Tomatoes

Servings: 4

Author: Melissa Sperka

Ingredients

• 1 medium sweet onion finely diced
• olive oil
• salt and black pepper
• ¼ tsp red pepper flakes
• ¼ 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

Instructions

• 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.

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