Skillet Eggs with Blistered Tomatoes and Jalapeño Step-by-step instructions

Before you start

Before you start, gather all your ingredients and equipment. Halve the cherry tomatoes and slice the jalapeño, removing the seeds if you prefer less heat. Measure out the spinach, spices, and cheese. Have the eggs and butter ready.

Place a glass lid near the stove so it's within reach when you need to cover the skillet. If you plan to serve with toasted sourdough, slice and toast the bread now. This dish comes together quickly, so having everything prepped ensures a smooth cooking process.

Instructions

Sizzle and soften

1. 1Bloom the aromatics
   Melt the butter in a cast-iron skillet over medium heat. Add the halved cherry tomatoes and sliced jalapeño. Cook, stirring occasionally, until the tomatoes blister and become jammy, about 3 minutes. The tomatoes should release their juices and start to caramelize at the edges.
   Look for Tomatoes are blistered and soft, with a slightly jammy texture.
   Tip Don't rush this step; the caramelization builds flavor.
2. 2Wilt the spinach and season
   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 everything evenly.
   Look for Spinach is wilted and the mixture smells smoky and fragrant.
   Tip Season lightly; you can adjust later.

The butter is melted and sizzling, the tomatoes are blistering and releasing their juices, and the jalapeño is fragrant. The spinach has just wilted, and the spices are toasting slightly, filling the kitchen with a smoky aroma. The mixture should look vibrant and saucy.

Set the eggs

3. 3Make wells and add eggs
   Using a spoon, create four small wells in the tomato-spinach mixture. Crack an egg into each well. Sprinkle the shredded cheese evenly over the top, avoiding the egg yolks if you prefer a clean look.
   Look for Eggs sit neatly in the wells, cheese is scattered over.
   Tip Crack eggs into a small bowl first to avoid shell fragments.
4. 4Cover and cook gently
   Cover the skillet with a glass lid and reduce the heat to medium-low. Cook for 5 minutes, or until the egg whites are firmly set and the cheese is completely melted and bubbly. The yolks should remain glossy and slightly tender if you like them dippy.
   Look for Egg whites are set, cheese is bubbly, and the edges are golden.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Peek under the lid occasionally; if the whites aren't set, cook 1–2 minutes more.

The skillet is covered, and the eggs are cooking gently. The whites are turning opaque and firm, while the cheese is melting into a golden, bubbly layer. The edges of the skillet are browned and crisp. The eggs are set but the yolks remain glossy.

Finish and serve

5. 5Garnish and serve
   Uncover the skillet and sprinkle with nigella seeds, red pepper flakes, and fresh parsley. Serve immediately with toasted sourdough bread for dipping into the runny yolks.
   Look for Garnishes add color and aroma; yolks are glossy.
   Tip If you prefer fully set yolks, cook covered for an additional 2 minutes.

The lid is off, and the garnishes are scattered over the top. The nigella seeds, red pepper flakes, and parsley add color and texture. The yolks are still soft and inviting, ready to be broken with a piece of toasted sourdough.

Common mistakes

A common mistake is cooking the tomatoes over too high heat, which can burn them before they become jammy. Keep the heat at medium and stir occasionally.

Another pitfall is adding the eggs before the tomato mixture is fully cooked; the eggs need a hot, flavorful base to cook evenly.

Don't skip the lid—covering the skillet is essential for setting the whites without overcooking the yolks. Also, be careful not to overcook the eggs; 5 minutes is usually perfect, but adjust based on your stove and skillet.

How to tell it’s done

The dish is done when the egg whites are completely set and the cheese is melted and bubbly. The yolks should still be glossy and slightly soft if you like them runny; if you prefer them firmer, cook for an additional 1–2 minutes.

To check, gently shake the skillet—the whites should not jiggle. For food safety, if you prefer fully cooked yolks, cook until the yolks are firm and reach an internal temperature of 160°F (71°C). The tomato base should be thick and jammy, not watery.

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