Braised Eggs with Tomato and Spinach
Indulge in the cozy and flavorful delight of Braised Eggs with Tomato and Spinach, a vibrant one-pan dish perfect for brunch or a quick weeknight meal. This recipe features tender spinach and a robust tomato sauce infused with aromatic spices like cumin and paprika, creating a base that harmonizes beautifully with softly cooked eggs nestled on top. With a medley of fresh onions, garlic, and sweet red bell peppers, each bite bursts with comforting layers of flavor. Ready in just 35 minutes, this dish is easy to prepare yet sophisticated, making it ideal for impressing guests or elevating your everyday cooking. Garnished with fresh parsley and best served with crusty bread or your favorite grain, these braised eggs strike the perfect balance between wholesome nutrition and indulgence.
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 400 grams canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 100 grams baby spinach leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and garlic, sautéing for about 3-4 minutes until the onion is translucent and the garlic is fragrant.
Stir in the diced red bell pepper and cook for an additional 2 minutes.
Add the canned diced tomatoes, cumin, paprika, salt, and black pepper. Stir well to combine.
Let the mixture simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Gently fold in the spinach leaves, letting them wilt in the sauce for 1-2 minutes.
Using a spoon, make four small wells in the tomato mixture. Crack an egg into each well.
Cover the skillet and let the eggs braise in the tomato sauce for about 5-7 minutes, or until the egg whites are set and the yolks are cooked to your desired level of doneness.
Remove the skillet from the heat, and sprinkle the chopped parsley over the dish.
Serve hot, with crusty bread or over cooked grain of your choice.
Nutrition Facts
Calories |
846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 2082 mg | 90% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 23.1 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 420 mg | 32% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2275 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
