Eggs with Spinach and Tomatoes

Rating: 3.95 stars
20 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

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

Everyday Food, October 2012

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
1
Advertisement

Ingredients

Directions

  • 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.

    Advertisement
Advertisement

Reviews (2)

20 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Anonymous
Rating: 5 stars
11/22/2014
Sarah is the consummate chef. I never get tired of these recipes she offers. I Cr 13:8a, Love never fails !
Anonymous
Rating: Unrated
11/21/2014
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.
© Copyright 2021 marthastewart.com. All rights reserved. Printed from https://www.marthastewart.com 06/20/2021