Dairy-Free Braised Eggs with Tomatoes and Spinach
Indulge in the rich, comforting flavors of this **Dairy-Free Braised Eggs with Tomatoes and Spinach** recipe—a wholesome, one-pan meal perfect for breakfast, brunch, or a light dinner. This dish features perfectly braised eggs nestled in a fragrant tomato and spinach sauce, seasoned with warm spices like cumin, coriander, and paprika for a Middle Eastern-inspired twist. A burst of freshness from chopped parsley and lemon zest elevates each bite, while optional red pepper flakes add a hint of heat for those who crave it. With just 15 minutes of prep and simple ingredients like canned tomatoes, fresh spinach, and a handful of pantry staples, this gluten-free, dairy-free recipe is as easy as it is satisfying. Serve it hot with crusty bread or enjoy it straight from the skillet for a hearty, flavor-packed meal that’s sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 28 ounces canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups fresh spinach, roughly chopped
- 6 large eggs
- 0.5 cup fresh parsley, chopped
- 1 teaspoon lemon zest
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Heat the olive oil in a large skillet or wide saucepan over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the canned diced tomatoes, ground cumin, ground coriander, sweet paprika, salt, black pepper, and, if using, red pepper flakes. Stir to combine well.
Bring the tomato mixture to a simmer and let it cook for about 10 minutes, until it thickens slightly.
Add the chopped spinach to the tomato sauce and stir to combine. Cook until the spinach wilts, about 3 minutes.
Using a spoon, create wells in the sauce for the eggs. Crack an egg into each well, spacing them evenly across the pan.
Cover the pan and reduce the heat to medium-low. Allow the eggs to braise for 8-10 minutes, or until the whites are set and the yolks are cooked to your liking.
Remove the pan from heat and garnish the dish with chopped parsley and lemon zest.
Serve hot, with crusty bread on the side, if desired.
Nutrition Facts
Calories |
1238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 1132 mg | 377% | |
| Sodium | 4187 mg | 182% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 32.2 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1126 mg | 87% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 5396 mg | 115% | |
*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.
