Whole30 Braised Eggs with Tomato and Spinach
Elevate your breakfast or brunch routine with this hearty and healthy Whole30 Braised Eggs with Tomato and Spinach. This one-skillet recipe combines the warmth of Mediterranean flavors with the nourishing power of whole foods. Sautéed onions, garlic, and red bell peppers are simmered in a spiced tomato sauce seasoned with cumin, paprika, and a hint of red pepper flakes for just the right amount of kick. Fresh spinach adds a nutritious pop of color before perfectly cooked eggs are nestled into the sauce and braised to perfection. It’s a protein-packed, flavor-filled meal ready in just 40 minutes and ideal for those following a Whole30 diet or anyone looking for a wholesome, low-carb option. Garnish with fresh parsley for a vibrant finishing touch, and enjoy this dish on its own or with a side of crusty bread for dipping. Perfect for a cozy weekend breakfast or an easy weeknight dinner!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced red bell pepper
- 14.5 ounces canned crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon red pepper flakes
- 5 cups fresh spinach
- 6 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté for about 5 minutes, or until softened.
Stir in the minced garlic and diced red bell pepper, and cook for another 2-3 minutes until the peppers begin to soften.
Add the crushed tomatoes, ground cumin, paprika, and red pepper flakes to the skillet. Stir well to combine.
Season the mixture with salt and black pepper.
Let the tomato sauce simmer for about 10 minutes, stirring occasionally, until slightly thickened.
Add the fresh spinach to the skillet, stirring it into the sauce until wilted, about 2 minutes.
Using a spoon, create small wells in the sauce and crack an egg into each well.
Cover the skillet with a lid and allow the eggs to cook until the whites are set but the yolks remain slightly runny, about 5-7 minutes.
Remove the skillet from heat and sprinkle with chopped fresh parsley.
Serve the braised eggs warm, optionally with additional parsley as garnish.
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 3434 mg | 149% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 27.6 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 502 mg | 39% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2427 mg | 52% | |
*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.
