Eggs with Spinach and Tomatoes
By gmbeckett
Rate this recipe
4.4/5
(15 Votes)
Ingredients
- 2 teaspoons olive oil, divided
- 1 cup grape or cherry tomatoes
- 1 bunch spinach, stems removed
- Salt and pepper
- 2 large eggs
Details
Preparation
Step 1
In a medium nonstick skillet, heat 1 1/2 teaspoons oil over medium. Add tomatoes and cook until softened, about 3 minutes. Add spinach and cook until wilted, 2 minutes; season with salt and pepper. Transfer to a bowl, wipe out pan, and add remaining 1/2 teaspoon oil. Add eggs to skillet and cook until whites are set but yolks are still runny, 2 to 3 minutes. Season with salt and pepper and serve on top of vegetables.
You'll also love
- Pumpkin Gems 4.3/5 (17 Votes)
- Self-Rising Pineapple Upside-Down... 4.5/5 (18 Votes)
- Scalloped Yukon Gold & Sweet... 4.1/5 (25 Votes)
- Spinach, Cheese, & Ham Stuffed... 4.4/5 (22 Votes)
- Spinach and Feta Chicken Roulade 4.1/5 (8 Votes)
- Kale, Lentil and Roasted Beet Salad 4.5/5 (6 Votes)
- Slow-Cooker Indian Spiced Chicken... 4.4/5 (7 Votes)
Review this recipe