Marissa's MediterraneanA vibrant, protein-packed breakfast skillet featuring jammy eggs nestled in a bed of sautéed spinach, burst cherry tomatoes, and salty feta cheese.
Mince the garlic and wash the spinach and tomatoes. Ensure the tomatoes are patted dry so they blister instead of steam.
Heat the olive oil in a medium non-stick skillet over medium-high heat. Add the cherry tomatoes and cook until they start to blister and pop, about 3-4 minutes.
Don't stir too often; let them sit to get those beautiful charred spots!
Lower the heat to medium. Stir in the minced garlic and baby spinach. Sauté just until the spinach is wilted, about 1 minute. Season with oregano and red pepper flakes.
Use a spoon to create two small wells in the vegetable mixture. Carefully crack an egg into each well.
Cover the skillet with a lid and cook for 2-4 minutes, or until the egg whites are set but the yolks are still runny.
Check at 2 minutes if you like very runny yolks!
Remove from heat, sprinkle with crumbled feta cheese, and serve immediately straight from the pan.
This is my favorite way to get the kids to eat their greens before the school bus arrives! The key is a really good non-stick skillet or a well-seasoned cast iron. If you don't have feta, goat cheese works beautifully too. For a little extra kick, a drizzle of hot honey on top is life-changing! Healthy made easy, right?
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef