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Eggs with Spinach and Tomatoes

  • Servings: 1
Eggs with Spinach and Tomatoes

Photography: Romulo Yanes

Source: Everyday Food, October 2012


  • 2 teaspoons olive oil, divided
  • 1 cup grape or cherry tomatoes
  • 1 bunch spinach, stems removed
  • Salt and pepper
  • 2 large eggs


  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.

Cook's Note

This bright breakfast is loaded with vegetables, so you get an early start on eating well.


Reviews (2)

  • Johnny Cee 22 Nov, 2014

    Sarah is the consummate chef. I never get tired of these recipes she offers.
    I Cr 13:8a, Love never fails !

  • KT556 21 Nov, 2014

    I LIKE the new format for recipes — EXCEPT for the video links in the middle of the photos of the recipe.

    PLEASE, PLEASE, PLEASE RE-locate the video link to just below the photo.

    PS. The link video link included in the e-mail for this recipe took one to RASPBERRY STUFFED FRENCH TOAST.

    Thank You.

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