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Skillet Eggs With Spinach And Fire Roasted Tomatoes

Skillet Eggs With Spinach And Fire Roasted Tomatoes

Servings 4
Author Melissa Sperka


  • 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


  • 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.