SKILLET EGGS WITH SPINACH AND ROASTED TOMATOES –
These Mediterranean inspired skillet eggs with spinach and roasted tomatoes are one of my absolute favorite brunch meals. It’s quick, easy, packed with flavor and satisfying.
You can have this colorful skillet ready and on the table in less than 20 minutes. For brunch serve it with a side of fruit or potato hash. If you choose to enjoy it for dinner, serve it with a salad and garlic bread for dipping in the juice from the roasted tomatoes. It’s spectacular.
Just when you thought the veggies alone was enough, we add in feta cheese. Crumbly, deliciously tangy, beautifully melt-y feta cheese. Swirled in for a surprise in in the dish. I’m also kind of obsessed with feta cheese. As am sure most of you have noticed it by now.
These eggs were cooked for a few minutes until the whites are firmer but the yolks still deliciously runny. Guys, I’m HUNGRY all over again just thinking about how badly I want to eat this again. Now, it’s all done. I know, so easy. Grab a slice of pita like I did, Scoop an egg plus the surrounding veggies into a bowl and dig in. The mix of soft runny yolk all over everything and the usefulness of the pita bread to scoop up everything will have you wondering why on earth this isn’t served in every brunch restaurant on earth.
Okay, so maybe I got a bit deep there. But this is really, really good. Confession: I ATE THE WHOLE SKILLET MYSLEF
Ingredients
- 1 medium onion finely diced
- olive oil
- salt and black pepper
- 3-4 strips of turkey bacon
- 1/4 tsp red pepper flakes
- 2 clove garlic minced
- 1/2 cup roasted tomatoes
- 1/2 cup mushrooms
- 2 tbsp of diced greek feta
- 2 cup baby spinach leaves
- 3 large eggs
- fresh chopped basil for garnishing
Instructions
On the stove top in a cast iron skillet or similar, heat a couple of drizzles of olive oil. Add the diced onion and season with salt and black pepper to your taste. Cook for around 3 minutes until the onion has softened and is beginning to brown.
Add the garlic. Saute for 1-2 minutes until the garlic is fragrant. Add the tomatoes and mushrooms.
Cook over medium for around 5-7 minutes to allow the tomatoes to break down and reduce. Taste and adjust the salt and pepper to your taste.
After the tomatoes and mushrooms have cooked add the spinach. Stir the spinach through the tomatoes until it wilts, around 1-2 minutes. Now add the crispy fried bacon.
Using a spoon, make divets pushing the tomatoes and spinach to the side. Crack one egg into each spot. Season the tops with feta and the chili flakes.
Continue to cook the eggs according to your personal preference.
Serve hot and ENJOY.
