Good Morning Sunshine Eggs
Start your day on a vibrant, flavorful note with our Good Morning Sunshine Eggs. This colorful breakfast dish features perfectly cooked eggs nestled atop a medley of sautéed vegetables, including sweet red and yellow bell peppers, juicy cherry tomatoes, and tender baby spinach. Infused with the aromatic essence of garlic, a hint of red chili flakes for subtle heat, and garnished with fresh parsley, these eggs are both light and satisfying. Cooked in a mix of olive oil and butter for a rich, silky finish, this recipe comes together in just 20 minutes, making it ideal for busy mornings. Serve alongside warm toast or avocado slices for a wholesome, nutrient-packed breakfast that’s as delicious as it is visually appealing.
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Recipe Information
Ingredients
- 2 pieces eggs
- 0.5 cup red bell pepper
- 0.5 cup yellow bell pepper
- 0.33 cup cherry tomatoes
- 1 cup baby spinach
- 1 tablespoon olive oil
- 1 teaspoon butter
- 0.25 teaspoon red chili flakes
- 1 clove garlic
- 0.25 teaspoon salt
- 0.125 teaspoon ground black pepper
- 1 tablespoon fresh parsley
Instructions
Wash and dry all vegetables. Dice the red and yellow bell peppers into small pieces, halve the cherry tomatoes, and mince the garlic.
Heat a non-stick skillet over medium heat and add the olive oil.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
Add the diced bell peppers to the skillet and cook for 3-4 minutes until they start to soften.
Add the cherry tomatoes and baby spinach to the skillet. Sprinkle with salt, black pepper, and red chili flakes. Sauté for another 2 minutes until the spinach wilts.
Push the vegetables to one side of the skillet. Reduce the heat to low, add the butter to the empty side, and let it melt.
Crack the eggs gently into the buttered side of the skillet, being careful not to break the yolks. Cook until the whites are set and the yolks are still runny, about 3-4 minutes. You can cover the skillet with a lid for more even cooking.
Once the eggs are cooked, remove the skillet from the heat. Transfer the sautéed vegetables to a serving plate and place the eggs on top.
Garnish with freshly chopped parsley and serve immediately with toast or your favorite breakfast sides.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 789 mg | 34% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 3.9 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 563 mg | 12% | |
*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.
