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Eggs with Spinach and Tomatoes


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

  • Servings: 1

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.

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