This spinach and eggs skillet is great for breakfast, lunch or dinner. Serve with crusty bread to soak up those runny yolks!
This is a great recipe for using your summer spinach and cherry tomatoes although it would work any time of year and you could always adjust the ingredients you use depending on whats in season.
I’m always thinking about new and tasty ways I can serve eggs at any time of day and for this I was inspired by a couple of the other breakfast skillets that I have on the blog like this breakfast skillet with spicy beans and these chipotle eggs and potatoes.
- Cherry Tomatoes: Sweet summer cherry tomatoes really make this dish but you could also use tinned chopped tomatoes if you prefer.
- Onion and Garlic
- Spices: The tomatoes are spiced with a combination of cumin, smoked paprika and Aleppo pepper chilli flakes for an amazing smokey, slightly spicy flavour
- Spinach: This works so well in this dish but you could also try kale if you wanted something with a bit more crunch
- Chilli Butter: This is a combination of unsalted butter and pul vivir...yum!
See recipe card for quantities.
How to make it
Heat the olive oil and cook the onion and cherry tomatoes for about 10 minutes until softened.
Add the garlic followed by the cumin, smoked paprika, Aleppo pepper flakes and tomato puree
Cook for a couple more minutes before adding the spinach and water.
Melt the butter over a low heat then add the Aleppo pepper flakes and whisk. Set aside until ready to use.
Make four wells in the tomato and spinach mixture and crack and egg into each one then put the lid on the pan and cook until the whites are set and the yolks are runny.
Drizzle with the chilli butter and sprinkle over the parsley before serving.
Hint: start checking the eggs after a couple of minutes with the lid on. They will carry on cooking in the sauce after you remove them from the heat so take them off when they're nearly ready.
- Fresh Tomatoes - if you don't have fresh tomatoes on hand then you can swap for two 400g tins of chopped tomatoes.
- Spices - you can really take this dish in any direction with the spices! If you prefer you could get much spicier by adding some chilli flakes or switch the cumin for curry powder for a totally different flavour profile.
- Spinach - the spinach is really tasty in this dish but you could also try a different green leaf like kale or arugula
- Spicy - add fresh chopped chillies into the pan at the same time as the tomatoes to give everything an extra kick or sprinkle in plenty of chilli flakes before serving
I like to make this in a shallow pan like this one. It retains heat really well and looks great as a serving dish too.
If you want to make any of this recipe ahead of time you could prep the sauce and store in a sealed container in the fridge. When you're ready to cook just reheat the sauce in a pan and then add the eggs and cook until the eggs are done.
The sauce could also be frozen but I wouldn't recommend freezing once the eggs have been added.
The key to this recipe (in my opinion!) is in the runny yolks so try not to overcook them.
Want more? Try these other breakfast recipes!
- Halloumi & Potato Cakes with Fried Eggs
- Potato & Mushroom Egg Bake
- Vegan Breakfast Tacos with Black Beans
- Halloumi Breakfast Bowl with Salad
- Breakfast Muffin with Halloumi & Avocado Salsa
- Ham & Cheese Croissant Bake
Spinach and Eggs with Chilli Butter
- 200 g Cherry Tomatoes halved
- 3 tablespoon Olive Oil
- 1 Onion finely chopped
- 2 cloves Garlic crushed
- ½ teaspoon Cumin
- ½ teaspoon Smoked Paprika
- 1 teaspoon Aleppo Pepper Flakes
- Salt and Pepper
- 2 tablespoon Tomato Puree
- 400 g Spinach roughly chopped
- 100 ml Water
- 4 Eggs
- 30 g Unsalted Butter
- 1 teaspoon Aleppo Pepper Flakes
- Fresh Parsley chopped, to serve
- Crusty Bread to serve
- Heat the olive oil over a medium heat in a large frying pan and add the onion and halved cherry tomatoes. Sprinkle over some salt and cook for about 10 minutes until the onion is softened and the tomatoes are releasing their juices. Use the back of a wooden spoon to crush the tomatoes slightly.
- Add the crushed garlic, cook for a minute and then add the cumin, smoked paprika, Aleppo pepper and tomato puree along with plenty of salt and pepper. Cook for another couple of minutes then throw in the spinach and pour over the water. Cook for a couple of minutes until the spinach is wilted.
- Reduce the heat to low and make 4 wells in the spinach mixture. Crack an egg into each well and put a lid on the pan, leave for 2 minutes then check the eggs. If the whites are still runny cover for another 30 seconds to a minute until the whites are cooked and the yolks are still runny.
- While the eggs cook put the butter in a small saucepan over a low heat and leave to melt. Once it’s frothing slightly add in the Aleppo pepper and remove from the heat. Serve the eggs drizzled with the spiced butter and sprinkled with chopped parsley. Eat with crusty bread.
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