One-Pan Baby Spinach Skillet Eggs with Blistered Tomatoes Tips, FAQ & printable recipe

Tips for success

For the best blistered tomatoes, make sure the skillet is hot before adding them. Let them sit undisturbed for a minute or two before stirring to develop a nice char.

If you prefer a milder heat, remove the jalapeño seeds and ribs. For extra smokiness, use a pinch of chipotle powder alongside the smoked paprika.

To get perfectly set whites with runny yolks, keep the heat at medium-low and cover the skillet. The steam cooks the whites gently while the yolks remain soft.

If you prefer fully cooked yolks, extend the cooking time by 1 to 2 minutes and check the temperature with an instant-read thermometer. Let the skillet rest for a minute before serving to allow the cheese to settle.

Variations

• Add sausage or bacon: Cook crumbled breakfast sausage or chopped bacon in the skillet before adding the tomatoes. Drain excess fat, then proceed with the recipe. This adds a savory, meaty element that pairs well with the eggs and cheese.
• Make it vegetarian with feta: Replace the cheddar mozzarella blend with crumbled feta cheese. Sprinkle it over the eggs after they are set, and let it soften slightly. The salty, tangy feta contrasts nicely with the sweet tomatoes and smoky paprika.
• Add mushrooms: Sauté sliced mushrooms with the tomatoes and jalapeño for an earthy flavor. Use a mix of cremini and shiitake for depth. Cook until the mushrooms are golden and tender, then proceed with the spinach and eggs.
• Spicy harissa version: Stir a teaspoon of harissa paste into the butter before adding the tomatoes. This adds a complex, spicy kick. Finish with a dollop of yogurt or labneh on top, if desired, to balance the heat.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat.

Freezer

Not recommended for freezing, as the eggs and cheese will become watery and lose texture.

Reheat

Reheat in a covered skillet over low heat for 3-5 minutes, or until warmed through. Avoid microwaving to prevent rubbery eggs.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, covering to avoid drying out the eggs. The texture of the eggs will change upon reheating, but the flavors will remain delicious.

The components can be prepped ahead: halve the tomatoes, slice the jalapeño, and measure the spices. Store them in the refrigerator. The dish itself is best cooked fresh, as the eggs and cheese are most enjoyable right after cooking.

Serving ideas

Serve the skillet directly from the pan, garnished with extra parsley and red pepper flakes.

The toasted sourdough is essential for dipping into the runny yolks and sopping up the cheesy, tomatoey sauce. For a heartier meal, add a side of roasted potatoes or a simple green salad.

This dish also works well for brunch with a crowd. Set out the skillet with a basket of toasted bread and let everyone serve themselves.

The vibrant colors and aromas make it a showstopper on the table. Pair with fresh fruit or a light salad for a balanced meal.

Frequently asked questions

Recipe card

One-Pan Baby Spinach Skillet Eggs with Blistered Tomatoes

Prep 5 minCook 10 minTotal 15 minServes 4

Ingredients

• 2 tbsp unsalted butter
• 1/2 cup cherry tomatoes, halved
• 1 jalapeño pepper, sliced
• 1/2 cup fresh baby spinach
• 1/2 tsp garlic powder
• 1 tsp smoked paprika
• Salt to taste
• Cracked black pepper to taste
• 4 large eggs
• 1/2 cup shredded cheddar mozzarella blend
• Nigella black seeds for garnish, to taste
• Red pepper flakes for garnish, to taste
• Fresh parsley, chopped, for garnish, to taste
• Toasted sourdough bread, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.

Contains: gluten, eggs, milk

Food safety: The eggs are not cooked through if the yolks remain runny. Pregnant women, young children, older adults, and anyone with a weakened immune system should use pasteurized eggs.

Estimated nutrition per serving

Calories

280

Protein

14 g

Carbohydrates

8 g

Fat

21 g

Fiber

2 g

Sugar

3 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.