Whole30 Braised Eggs with Tomatoes and Spinach
Satisfy your cravings for a hearty, wholesome meal with this Whole30 Braised Eggs with Tomatoes and Spinach recipe. This one-pan wonder combines tender eggs nestled in a rich and aromatic tomato sauce infused with smoked paprika, cumin, and a hint of red pepper flakes for a touch of spice. Fresh spinach adds a nutrient-packed layer, while the dish comes together in just 45 minutes for a quick and flavorful breakfast, brunch, or dinner. Perfect for a Whole30 diet, this paleo-friendly recipe is both comforting and nutritious, offering the perfect balance of protein, veggies, and bold Mediterranean-inspired flavors. Garnished with fresh parsley, it’s as beautiful to serve as it is delicious to eat. Perfect solo or paired with a light salad, this dish is a must-try for healthy eating enthusiasts!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 28 ounces canned crushed tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups fresh spinach
- 6 units large eggs
- 2 tablespoons, chopped fresh parsley
Instructions
In a large skillet or sauté pan with a lid, heat the olive oil over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Pour in the canned crushed tomatoes and stir to combine.
Add the smoked paprika, ground cumin, red pepper flakes, salt, and black pepper to the tomato mixture. Stir well.
Bring the sauce to a simmer and allow it to cook for 10 minutes, stirring occasionally to let the flavors meld.
Add the fresh spinach to the sauce and stir to wilt the leaves.
Use a spoon to make small wells in the tomato sauce and gently crack an egg into each well.
Cover the skillet and let it cook on low heat for 8-10 minutes, or until the egg whites are set but the yolks are still runny.
Once the eggs are cooked to your liking, remove the skillet from the heat.
Sprinkle the chopped fresh parsley over the dish as a garnish.
Serve immediately, spooning the eggs and tomato sauce onto individual plates.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 866 mg | 38% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 9.9 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 126 mg | 10% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 627 mg | 13% | |
*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.
