Description
A cozy and vibrant dish featuring poached eggs in a savory tomato-garlic base combined with wilted spinach.
Ingredients
Scale
- 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