Best 5 Eggs With Spinach And Tomatoes Recipes

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Start your day with a delightful and nutritious breakfast of eggs with spinach and tomatoes, a classic combination that offers a burst of flavors and essential nutrients. This versatile dish can be prepared in various ways, each offering a unique twist on the original. From a simple skillet scramble to a hearty baked frittata, or a refreshing cold salad, the possibilities are endless. Whether you prefer your eggs fried, poached, or sunny-side up, you'll find a recipe here that suits your taste. Each recipe includes step-by-step instructions, cooking times, and serving suggestions to ensure a successful culinary experience. So, gather your fresh ingredients, heat up your stove or oven, and let's embark on a culinary journey to create a delicious and satisfying meal that will kick-start your day.

Here are our top 5 tried and tested recipes!

SCRAMBLED EGGS WITH SPINACH AND TOMATOES



Scrambled Eggs with Spinach and Tomatoes image

Enliven your morning scrambled eggs with spinach and cherry tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6

4 large eggs
Salt and pepper
2 teaspoon olive oil
1/2 cup spinach
1/2 cup cherry tomatoes (halved)
2 toasted pita halves

Steps:

  • Whisk eggs; seasonwith salt and pepper. In askillet, heat oilover medium-low heat. Cookeggs, stirring frequently,until just set, 1 to 2 minutes;stir in spinach and tomatoes. Spoon mixture intopita halves.

Nutrition Facts : Calories 283 g, Cholesterol 423 g, Fat 19 g, Fiber 3 g, Protein 16 g, Sodium 319 g

BAKED EGGS WITH SPINACH, TOMATOES, RICOTTA & BASIL



Baked eggs with spinach, tomatoes, ricotta & basil image

Serve this Italian-inspired take on a shakshuka for an easy brunch. If you're not vegetarian, you could also add chorizo

Provided by Esther Clark

Categories     Breakfast, Brunch, Lunch

Time 40m

Yield Serves 4-6

Number Of Ingredients 12

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
pinch of chilli flakes
3 x 400g cans finely chopped tomatoes (or blitz regular canned chopped tomatoes using a food processor or hand blender)
3 tbsp sundried tomato pesto (ensure vegetarian, if needed)
200g spinach, roughly chopped
8 eggs
100g ricotta
40g parmesan or vegetarian alternative, finely grated
handful of basil leaves
crusty bread or focaccia, to serve

Steps:

  • Heat the oil and 2 tbsp butter in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10 mins until soft and translucent. Add the garlic and chilli flakes, and fry for 1 min more. Tip in the tomatoes, 1 tsp sugar and pesto. Season and simmer, uncovered, for 10 mins, stirring often. Tip in the spinach and cook for another 5 mins until wilted.
  • Heat the grill to high. Make eight gaps in the sauce with the back of a spoon and crack an egg into each. Dot over the ricotta and scatter with the parmesan. Cover and cook for 5 mins, then slide under the hot grill for a few minutes until the egg whites are set and the yolks runny. Scatter with the basil and serve with crusty bread for dunking.

Nutrition Facts : Calories 271 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium

POACHED EGGS WITH SPINACH AND TOMATOES



Poached Eggs with Spinach and Tomatoes image

Unlike its inspiration, Eggs Benedict, this breakfast is light and healthy.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 9

4 large eggs
1 tablespoon olive oil
16 grape tomatoes, halved crosswise
1 teaspoon coarse salt
Freshly ground pepper
8 ounces baby or regular spinach (about 16 cups), tough stems discarded
1 garlic clove
2 tablespoons distilled white vinegar
1 tablespoon finely chopped fresh chives

Steps:

  • Fill a large, shallow, straight-sided pan with 2 inches water. Bring to a boil. Break each egg into a small ramekin.
  • Meanwhile, heat oil in a medium nonstick skillet over medium heat until hot but not smoking. Add tomatoes; cook, stirring, until they start to break down, about 5 minutes. Add salt; season with pepper. Transfer to a plate; tent with foil to keep warm. Add spinach and garlic to skillet; cook, stirring, until spinach has just wilted, 1 to 2 minutes. Discard garlic.
  • When water is boiling, add vinegar; turn off heat. Using tongs, tilt ramekins in pan, and slide eggs into water. Cover; let stand until whites are opaque and yolks are cooked as desired, 2 to 3 minutes. Use a slotted spoon to put eggs on paper towels to drain. Trim whites.
  • Divide spinach among four plates; lay a poached egg and 8 tomato halves on top. Season with pepper; sprinkle each serving with 3/4 teaspoon chives.

Nutrition Facts : Calories 209 g, Cholesterol 425 g, Fat 14 g, Fiber 2 g, Protein 15 g, Sodium 457 g

SCRAMBLED EGGS WITH BASIL, SPINACH & TOMATOES



Scrambled eggs with basil, spinach & tomatoes image

Forget toast and serve your scrambled eggs with fresh tomatoes and spinach for a speedy supercharged breakfast

Provided by Good Food team

Categories     Breakfast, Brunch

Time 10m

Number Of Ingredients 6

1 tbsp rapeseed oil , plus 1 tsp
3 tomatoes , halved
4 large eggs
4 tbsp natural bio yogurt
⅓ small pack basil , chopped
175g baby spinach , dried well (if it needs washing)

Steps:

  • Heat 1 tsp oil in a large non-stick frying pan, add the tomatoes and cook, cut-side down, over a medium heat. While they are cooking, beat the eggs in a jug with the yogurt, 2 tbsp water, plenty of black pepper and the basil.
  • Transfer the tomatoes to serving plates. Add the spinach to the pan and wilt, stirring a few times while you cook the eggs.
  • Heat the rest of the oil in a non-stick pan over a medium heat, pour in the egg mixture and stir every now and then until scrambled and just set. Spoon the spinach onto the plates and top with the scrambled eggs.

Nutrition Facts : Calories 297 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 0.6 milligram of sodium

BAKED EGGS WITH SPINACH & TOMATO



Baked eggs with spinach & tomato image

A rustic dish with a delicious combination of flavours and just four ingredients, try whipping it up for brunch

Provided by Good Food team

Categories     Brunch, Main course

Time 20m

Yield Serves 4

Number Of Ingredients 4

100g bag spinach
400g can chopped tomatoes
1 tsp chilli flakes
4 eggs

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.
  • Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread, if you like.

Nutrition Facts : Calories 114 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.43 milligram of sodium

Tips:

  • Use fresh ingredients: Fresh eggs, spinach, and tomatoes will give your dish the best flavor.
  • Cook the spinach and tomatoes first: This will help to soften them and bring out their flavor.
  • Don't overcook the eggs: Overcooked eggs will be tough and rubbery. Cook them just until they are set to your desired doneness.
  • Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a pinch of red pepper flakes for a little heat.
  • Serve immediately: Eggs with spinach and tomatoes are best served immediately, while they are still hot.

Conclusion:

Eggs with spinach and tomatoes is a quick, easy, and delicious meal that is perfect for breakfast, lunch, or dinner. It is also a great way to get your daily dose of vegetables. With just a few simple ingredients, you can create a healthy and satisfying meal that the whole family will enjoy.

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