I have a simple, cozy recipe for stewed spinach eggs that’s fast enough for weeknights and special enough for a weekend brunch. The dish pairs wilted spinach with gently poached eggs in a savory tomato-garlic base — a bright, comforting meal I make at least once every two weeks. If you enjoy baked egg dishes, you might also like this version inspired by classic Florentine preparations: Baked Eggs Florentine.
Why Make This Recipe
- Bold, fresh flavor: the tomato and garlic meld with spinach to make eggs taste vibrant without heavy cheese.
- Nutrient-dense: eggs provide high-quality protein and spinach supplies iron, folate, and vitamin K.
- Fast and forgiving: from fridge to table in about 20–25 minutes with minimal hands-on time.
- Versatile: works for breakfast, lunch, or a light dinner and scales easily for guests.
- Personal insight: I love this recipe because it recovers so well — the flavors deepen if you make it ahead and reheat gently.
Recipe Overview
Prep time: 8 minutes.
Cook time: 12–15 minutes.
Total time: 20–23 minutes.
Servings: 2.
Difficulty: Easy.
Method: Stovetop simmer with gentle steaming of eggs in the tomato-spinach base; can be finished under a low broil if you prefer set egg whites.
If you have dietary questions about using eggs in different preparations, this guide about eggs in gluten-free pasta is a helpful resource for swaps and handling.
My Experience Making This Recipe
I tested this version several times to balance the tomato acidity and egg doneness. I learned that starting with a light sauté of aromatics prevents the spinach from releasing too much water later. A short rest off the heat helps the eggs finish cooking gently without overcooking the yolks.
How to Make Stewed Spinach Eggs
Start by heating 1 tablespoon olive oil in a 10-inch skillet over medium heat until shimmering. Sauté 1 small diced onion and 2 cloves minced garlic for 2–3 minutes until translucent, then add 1 cup crushed tomatoes (or 1 cup tomato passata) and simmer 3 minutes to reduce slightly. Stir in 4 cups packed fresh spinach (or 10–12 oz frozen, thawed and drained) and cook until wilted, about 2 minutes; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Make four small wells, crack 4 large eggs into the wells, cover the pan, and cook 4–6 minutes for jammy yolks (check at 4 minutes). Finish with a squeeze of lemon and 1 tablespoon chopped fresh parsley. Equipment tip: use a heavy skillet with a tight lid to trap steam and cook the eggs evenly.
Expert Tips for Success
- Use fresh spinach when possible; it wilts quickly and keeps the sauce bright. If using frozen, press out excess water with a clean towel to avoid a watery sauce.
- Temper the tomato acidity by adding 1/2 teaspoon sugar or 1 tablespoon butter if your tomatoes taste sharp.
- Cook eggs gently: cover the pan and keep heat at medium-low so whites set before yolks overcook. A meat thermometer in the egg white near the yolk should read about 158–165°F when done.
- For a hands-off finish in bad weather, transfer the skillet to a preheated 350°F oven for 4–6 minutes instead of covering; for baked variations see this baked eggs Napoleon inspiration: Baked Eggs Napoleon (version 1).
- Use a silicone spatula to nudge spinach gently; harsher scraping can break eggs or bruises tender greens.
How to Serve Stewed Spinach Eggs
- Ladle directly from the skillet over toasted country bread or sourdough for dipping and texture contrast. For a crisp base, serve on toasted pita or flatbread.
- Make it a brunch plate with roasted potatoes and a simple green salad dressed with lemon vinaigrette.
- Top with crumbled feta or a dollop of labneh for tang and creaminess, and sprinkle with red pepper flakes for a little heat. For a plated, layered presentation, try pairing the eggs with puff pastry like in this alternative baked approach: Baked Eggs Napoleon (version 2).
Storage and Reheating Guide
Cool to room temperature within 1 hour and store in an airtight container in the refrigerator for up to 3 days. For longer storage, portion into freezer-safe containers and freeze up to 2 months; note the texture of eggs changes after freezing (best for using the tomato-spinach base with scrambled eggs later). To reheat refrigerated portions, warm gently in a skillet over low heat with a splash of water and a lid for 3–5 minutes, or microwave at 50% power in 30-second bursts until warm to avoid rubbery whites. If frozen, thaw overnight in the fridge before reheating.
Recipe Variations
- Dairy-free: omit any cheese and finish with fresh herbs and a drizzle of extra virgin olive oil.
- Gluten-free: serve over polenta, rice, or gluten-free toast for a safe substitution.
- Vegetarian but heartier: stir in cooked chickpeas (1 cup) when adding spinach for extra fiber and texture.
- Brunch upgrade: bake the assembled skillet at 375°F for 8–10 minutes and top with flaky sea salt and microgreens for a gourmet presentation inspired by this brunch-style baked eggs idea: Gourmet brunch baked eggs.
Nutritional Highlights
- High-quality protein from eggs and iron plus fiber from spinach make this a balanced meal.
- Moderate in calories and low in added sugar; you can reduce sodium by using low-sodium canned tomatoes.
- Allergens: contains eggs; if you add dairy toppings (cheese), note milk allergens. Portion guidance: one serving is typically two eggs with ~1 cup cooked spinach and tomato sauce.
Troubleshooting Common Issues
- Watery sauce: drain excess liquid from thawed frozen spinach or cook the tomatoes a few minutes longer to concentrate the sauce.
- Overcooked yolks: lower heat and check eggs at 3–4 minutes, or remove from heat and let residual steam finish cooking.
- Sticking or burning: use a heavy-bottom skillet and monitor heat; add a splash of water and cover if surface dries before eggs set.
Frequently Asked Questions
Q: Can I make this ahead for a brunch crowd?
A: Yes — you can prepare the tomato-spinach base up to 2 days ahead and reheat in a skillet. Add eggs and cook just before serving so yolks stay fresh and jammy.
Q: What’s the best way to get perfectly runny yolks every time?
A: Keep the heat at medium-low, cover the pan, and check at 4 minutes for jammy yolks. If unsure, use an instant-read thermometer in the white near the yolk (about 158–162°F for jammy).
Q: Can I add other greens or vegetables?
A: Absolutely — kale, chard, or Swiss chard work well (sauté a minute longer for tougher stems). Bell peppers or mushrooms can be added with the onions; just sauté until softened.
Q: Is this dish freezer-friendly?
A: The tomato-spinach base freezes well up to 2 months, but whole eggs change texture after freezing. For best results, freeze the sauce separately and add fresh or reheated scrambled eggs when ready to serve.
Stewed Spinach Eggs
- Total Time: 23 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A cozy and vibrant dish featuring poached eggs in a savory tomato-garlic base combined with wilted spinach.
Ingredients
- 1 tablespoon olive oil
- 1 small diced onion
- 2 cloves minced garlic
- 1 cup crushed tomatoes (or tomato passata)
- 4 cups packed fresh spinach (or 10–12 oz frozen, thawed and drained)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 1 tablespoon chopped fresh parsley
- Squeeze of lemon
Instructions
- Heat olive oil in a 10-inch skillet over medium heat until shimmering.
- Sauté onion and garlic for 2–3 minutes until translucent.
- Add crushed tomatoes and simmer for 3 minutes.
- Stir in spinach and cook until wilted, about 2 minutes; season with salt and pepper.
- Create four wells and crack an egg into each well.
- Cover the pan and cook for 4–6 minutes for jammy yolks, checking at 4 minutes.
- Finish with a squeeze of lemon and sprinkle with parsley.
Notes
Eggs can be cooked under low broil for set whites or finished in the oven for a different texture.
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 370mg