Skillet Eggs with Spinach and Fire Roasted Tomatoes
Servings 4 servings
Calories 202kcal
Ingredients
- 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
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.
- To the skillet 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 divots 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.
- Serve: Sprinkle the tops with grated Parmesan and fresh chopped basil.
Nutrition
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