Soho Eggs
Wake up your taste buds with Soho Eggs, a vibrant and nutrient-packed one-skillet breakfast or brunch delight that's as stunning as it is satisfying. This easy-to-make recipe combines creamy feta cheese, sweet cherry tomatoes, wilted baby spinach, and softly cooked eggs nestled into a flavorful vegetable medley. With aromatic garlic, red onion, and a hint of crushed red pepper flakes for a subtle kick, each bite is bursting with Mediterranean-inspired flavors. Perfect for a cozy weekend breakfast or an impressive brunch spread, Soho Eggs is ready in just 25 minutes and pairs beautifully with crusty bread for scooping up all that saucy, savory goodness. Enjoy this dish straight from the skillet, garnished with fresh parsley for a pop of freshness and color. Keywords: Soho Eggs recipe, Mediterranean breakfast, one-skillet brunch, healthy egg dish, easy breakfast recipe.
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Recipe Information
Ingredients
- 4 pieces large eggs
- 150 grams cherry tomatoes
- 100 grams baby spinach leaves
- 1 small red onion
- 2 cloves garlic
- 75 grams feta cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- 0.5 teaspoons crushed red pepper flakes
- 1 tablespoon fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Finely chop the red onion and garlic. Halve the cherry tomatoes, and roughly chop the parsley. Set all ingredients aside.
Heat a non-stick skillet over medium heat. Add 1 tablespoon of olive oil and the butter to the pan, allowing it to melt.
Add the chopped red onion to the pan and sauté for 2-3 minutes or until soft and translucent.
Stir in the garlic and crushed red pepper flakes. Cook for an additional minute until fragrant.
Toss in the cherry tomatoes and season with salt and black pepper. Cook for 4-5 minutes, stirring occasionally, until the tomatoes are softened and begin releasing their juices.
Add the baby spinach leaves to the skillet and stir gently until the leaves wilt, about 1-2 minutes.
Using a spoon, create four small wells in the vegetable mixture. Crack an egg into each well, being careful not to break the yolks.
Reduce the heat to low, cover the skillet with a lid, and allow the eggs to cook until the whites are set but the yolks remain runny, about 4-5 minutes. Adjust the cooking time depending on how you like your eggs.
Once the eggs are cooked to your liking, sprinkle the feta cheese over the top and let it warm through for about 1 minute.
Remove the skillet from heat and garnish the dish with freshly chopped parsley.
Serve immediately, either straight from the skillet or plated, with crusty bread or toast on the side for dipping.
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 2486 mg | 108% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 9.1 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 648 mg | 50% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1466 mg | 31% | |
*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.
