These Mediterranean inspired Skillet Eggs with Spinach and Fire Roasted Tomatoes make a tasty brunch and breakfast-for-dinner meal. They're quick, easy and packed with flavor for a satisfying combo. That qualifies as the fab-3 in my cookbook.
Skillet Eggs with Spinach and Fire Roasted Tomatoes
I think ever culture has their own version of this skillet dish. Widely known as Shashuka, it's a simple and colorful skillet you can have 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.
Helpful Tips for Making Eggs with Spinach and Tomatoes
- Fire roasted tomatoes add another level of flavor for this dish. You can certainly adapt using Italian seasoned diced tomatoes or any variety that you enjoy most.
- The beauty of this dish is you can cook the eggs to your desired level of doneness.
- Serve this dish at breakfast, brunch, lunch or dinner. Add a side of freshly baked buttermilk biscuits, cheesy garlic bread, a fresh BLT pasta salad or a big bowl of cheesy grits to accompany this skillet meal.
Other Easy Egg Recipes to Add to the Menu
Eggs form the basis of so many recipes and they're cost effective, too. A few other recipes that feature eggs as the main attraction that you may like to try:
- Deviled Egg Salad
- Ham and Egg Bubble Up
- A viral Pinterest sensation French Baked Eggs
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Helpful Kitchen Items:
Skillet Eggs with Spinach and Fire Roasted Tomatoes
Ingredients
- 1 medium sweet onion finely diced
- 2 Tbsp olive oil
- salt and black pepper to taste
- 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.
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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diana
yum, i love this recipe. so tasty. thank you.
Michelle Steelman
I made my own fire roasted tomatoes and this recipe just worked beautifully with them. This was a big hit with my family. Yum!
Melissa
Sounds wonderful, thanks so much!
Stacey S
Is there a difference if I am using frozen spinach and crushed fire roasted tomatoes?
Melissa
You can use frozen spinach if you remove all moisture from it. Crushed tomatoes will be a greater volume than diced.
Melissa
Same here Linda, and they cook in a snap. Thanks for stopping by, M
Linda
This looks perfect for me! Eggs are so affordable and I use them to sub for protein in many meals. Not to mention that this dish looks delish.
Melissa @ My Recent Favorite Books
Looks delicious! =)
Ash
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
Melissa
Thanks so much!
Joanne
This looks very good for a quick meal. Thanks Melissa!