Paleo Braised Eggs with Tomatoes and Spinach
Indulge in the wholesome comfort of **Paleo Braised Eggs with Tomatoes and Spinach**, a nutrient-packed one-skillet meal that's as satisfying as it is healthy. This recipe features tender eggs gently poached in a robust tomato sauce infused with garlic, smoked paprika, and a touch of spice. Fresh baby spinach adds a vibrant, nutrient-rich twist, while a sprinkle of fresh basil leaves brings a fragrant finish. Ready in just 40 minutes, this paleo-friendly dish is perfect for breakfast, brunch, or a light dinner. Serve it on its own or with a side of crusty bread (if not strictly paleo) to soak up every last drop of this flavorful sauce. Whether you're following a paleo lifestyle or simply looking for a quick, hearty meal, this recipe delivers bold flavors and satisfying textures in every bite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 28 ounces diced tomatoes, with juices
- 5 cups baby spinach
- 6 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 0.25 teaspoon red pepper flakes (optional)
- 0.25 cup fresh basil leaves, chopped
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook for about 5 minutes until it becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the diced tomatoes along with their juices.
Add the salt, black pepper, smoked paprika, and red pepper flakes (if using), stirring well to combine.
Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 10 minutes to allow the flavors to meld.
Stir in the baby spinach and cook until wilted, about 2 minutes.
Using the back of a spoon, create small wells in the tomato and spinach mixture.
Crack an egg into each well, careful not to break the yolks.
Cover the skillet with a lid and let the eggs poach in the tomato sauce for 5-7 minutes, or until the whites are set and the yolks reach your desired level of doneness.
Once the eggs are cooked to your liking, remove the skillet from the heat.
Garnish with the freshly chopped basil leaves before serving.
Serve immediately, spooning the eggs and sauce onto plates.
Nutrition Facts
Calories |
963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2977 mg | 129% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 31.6 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 511 mg | 39% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2352 mg | 50% | |
*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.
