Fried Eggs with Spinach & Tomatoes


After over a week of radio silence, I know that fried eggs may not seem very impressive. Basic, perhaps, but trust me, these eggs are unbeatable.

Alone, they make a great breakfast, but with toast or hash browns, they would be a deliciously lazy dinner. This recipe is also incredibly easy to adjust depending on your company and vegetable quantities–the amounts I listed are very flexible.

Fried Eggs with Spinach & Tomatoes

Makes 2 servings

3 tablespoons butter or vegetable oil

1 medium onion, diced

2 handfuls spinach leaves

2/3 cup grape or cherry tomatoes, halved

1/2 teaspoon salt

1/2 teaspoon black pepper

2 large eggs

Heat the oil in a large saute pan over medium heat and add the onion. Once the onion has softened, add the spinach, tomatoes, salt, and pepper. Cook, stirring occasionally, until the spinach has wilted.

Make two wells in the spinach-tomato-onion mixture, and crack an egg into each well. Cover the pan and cook until egg reaches desired consistency (a runnier egg will only need 2-3 minutes). Spoon the egg and spinach-tomato mixture into two bowls, and enjoy!

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