Low Carb Braised Eggs with Tomato and Spinach
Satisfy your craving for a wholesome, flavorful breakfast or brunch with this Low Carb Braised Eggs with Tomato and Spinach recipe! Perfectly poached eggs nestle in a vibrant, smoky tomato sauce infused with cumin, smoked paprika, and a hint of red pepper flakes for a subtle kick. This one-pan dish is elevated with the addition of nutrient-packed fresh spinach, creating a satisfying low-carb option that delivers on both taste and nutrition. With just 10 minutes of prep time and a total cook time of 30 minutes, it’s an easy yet impressive dish for any time of day. Sprinkle with fresh parsley for a burst of color and herbaceous flavor, and serve it as is, or pair with your favorite crusty bread for a heartier meal. If you’re looking for a quick, low-carb, and nutrient-dense recipe, these braised eggs are the perfect blend of comfort and health!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon red pepper flakes
- 4 cups fresh spinach, roughly chopped
- 4 large eggs
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat a large skillet over medium heat and add the olive oil.
Add the diced onion and cook until it becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for about 1 minute, until fragrant.
Add the canned diced tomatoes and tomato paste, and stir well to combine.
Mix in the ground cumin, smoked paprika, and red pepper flakes. Season with salt and black pepper.
Simmer the tomato sauce for about 10 minutes, stirring occasionally, until it thickens slightly.
Add the chopped spinach to the skillet, stirring it into the sauce until wilted, about 2-3 minutes.
Using a spoon, make small wells in the tomato and spinach mixture and crack the eggs into the wells.
Cover the skillet with a lid and reduce the heat to low. Cook the eggs until the whites are set and the yolks are still runny, about 7-10 minutes.
Sprinkle chopped fresh parsley over the top before serving.
Serve immediately, making sure each plate gets a portion of the tomato-spinach mixture and eggs.
Nutrition Facts
Calories |
872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 2207 mg | 96% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 22.3 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 568 mg | 44% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3091 mg | 66% | |
*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.
