One-Pan Baby Spinach Skillet Eggs with Blistered Tomatoes Step-by-step instructions

Before you start

Before starting, gather all ingredients and have them ready. Halve the cherry tomatoes, slice the jalapeño, and chop the parsley. Measure the spices and cheese. Toast the sourdough bread if serving.

Preheat the skillet over medium heat while preparing the ingredients. Have the glass lid within reach. This dish comes together quickly, so having everything prepped ensures a smooth cooking process.

Instructions

Sizzle and Wilt

1. 1Sizzle the tomatoes and jalapeño
   Melt the butter in a cast-iron skillet over medium heat. Add the halved cherry tomatoes and sliced jalapeño. Cook, stirring occasionally, for 3 minutes until the tomatoes are blistered and jammy and the jalapeño is softened.
   Look for The tomatoes will blister and release their juices, and the jalapeño will become fragrant.
   Tip Don't crowd the pan; give the tomatoes room to blister rather than steam.
2. 2Wilt the spinach with spices
   Add the baby spinach to the skillet and toss for 45 seconds until wilted. Sprinkle with garlic powder, smoked paprika, salt, and cracked black pepper. Stir to coat the greens evenly.
   Look for The spinach will turn bright green and reduce in volume.
   Tip Keep the heat medium so the spinach wilts quickly without browning the garlic powder.

At the end of this phase, the tomatoes should be blistered and jammy, with their juices released into the butter. The jalapeño will be softened and fragrant.

The spinach will be wilted and bright green, coated with the spices. The skillet should smell savory and slightly smoky. Before moving on, ensure the greens are evenly seasoned and the liquid has reduced slightly.

Eggs and Cheese

3. 3Make wells and crack the eggs
   Use a spoon to create 4 circular wells in the sautéed greens. Crack one egg into each well. Scatter the shredded cheddar mozzarella blend evenly around the eggs, avoiding the yolks.
   Look for The eggs sit neatly in the wells, surrounded by the cheesy greens.
   Tip If any egg white spills, use a spatula to gently push it back toward the well.
4. 4Cover and cook until set
   Cover the skillet with a glass lid and reduce the heat to medium-low. Cook for 5 minutes until the egg whites are firmly set and the cheese is completely melted and bubbly. For fully cooked yolks, cook 1 to 2 minutes longer, until the yolks reach 160°F (71°C).
   Look for The egg whites will be opaque and set, and the cheese will be bubbling around the edges.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Peek through the glass lid to monitor the eggs without lifting the lid and losing heat.

The eggs should be nestled in the wells with the whites beginning to set. The cheese will start to melt and bubble around the edges. The skillet should be covered, and steam should be visible through the glass lid. After 5 minutes, the whites should be opaque and firm, and the cheese fully melted. The yolks should still be glossy and slightly soft in the center.

Garnish and Serve

5. 5Garnish and serve
   Uncover the skillet and sprinkle with nigella black seeds, red pepper flakes, and fresh parsley. Serve hot with toasted sourdough bread for dipping into the yolks.
   Look for The dish is vibrant with green herbs, red pepper flakes, and glossy yolks.
   Tip For the best experience, dip the toasted sourdough directly into the runny yolk.

The finished dish should be vibrant with green parsley, red pepper flakes, and black nigella seeds. The cheese is bubbly and golden in spots. The yolks are glossy and inviting. The aroma is rich, smoky, and savory. Serve immediately with toasted sourdough for dipping, ensuring the bread soaks up the runny yolk and cheesy greens.

Common mistakes

One common mistake is overcrowding the skillet, which causes the tomatoes to steam instead of blister. Use a single layer and give them space. Another is cooking over too high heat, which can burn the garlic powder and spices.

Keep the heat medium and stir frequently. Also, avoid lifting the lid too often while the eggs cook, as this releases steam and slows the cooking process.

How to tell it’s done

The eggs are done when the whites are firmly set and the cheese is melted and bubbly. For fully cooked yolks, cook until they reach 160°F (71°C) on an instant-read thermometer.

If you prefer runny yolks, the whites should still be set and the yolks should be glossy and warm. The tomatoes should be blistered and jammy, and the spinach tender. The entire dish should be fragrant with smoked paprika and garlic.

• Egg dishes: 160°F (71°C) in the thickest part