Skillet Eggs With Spinach And Fire Roasted Tomatoes

• Vegetarian
• Gluten free

• Produce

  • 1 cup Baby spinach, leaves
  • 1 Basil, fresh
  • 2 clove Garlic
  • 1/4 tsp Italian seasoning or oregano, dry
  • 1 Sweet onion, Medium
  • 1 14.5] oz can Tomatoes, fire-roasted

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 Salt and black pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 2 tbsp Parmesan cheese, grated

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 medium sweet onion, finely diced
• olive oil
• salt and black pepper
• ¼ tsp red pepper flakes
• ¼ tsp dry Italian seasoning or oregano
• 2 clove garlic, minced
• 1 [14.5] oz can fire roasted tomatoes
• 1 cup baby spinach leaves
• 4 large eggs
• 2 Tbsp grated Parmesan cheese
• fresh chopped basil for garnishing

Directions

• 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. Add the red pepper flakes. Cook for around 3 minutes until the onion has softened and is beginning to brown.
• Add the dry Italian seasoning and garlic. Saute for 1-2 minutes until the garlic is fragrant. Add the tomatoes.
• 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 have cooked add the spinach. Stir the spinach through the tomatoes until it wilts, around 1-2 minutes.
• Using a spoon, make divets pushing the tomatoes and spinach to the side. Crack one egg into each spot. Season the tops with salt and black pepper.
• Continue to cook the eggs according to your personal preference.
• To serve, sprinkle the tops with grated Parmesan and fresh chopped basil.