Spinach and Eggs with Chilli Butter

This spinach and eggs skillet is great for breakfast, lunch or dinner. Serve with crusty bread to soak up those runny yolks!

Course Breakfast, Main Course

Cuisine Mediterranean

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 519kcal

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.

Nutrition information is an estimate and will vary depending on the exact ingredients used.