Description
This one-skillet dish combines zesty tomatillos, tender spinach, and perfectly set eggs for a quick, healthy, and comforting breakfast or light dinner.
Ingredients
- 6–8 medium tomatillos, husked and chopped
- 3 cups fresh spinach
- 4 large eggs
- ½ small red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
- ½ tsp ground cumin
- Crumbled queso fresco or feta (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a medium skillet over medium heat. Add red onion, cooking until soft, then stir in garlic and cumin.
- Cook Tomatillos: Add chopped tomatillos and cook for 5–6 minutes until softened. Season with salt and pepper.
- Wilt Spinach: Add spinach and cook until just wilted, about 2 minutes.
- Add Eggs: Make 4 small wells in the mixture and crack an egg into each.
- Cook Covered: Cover skillet and cook on low heat for 4–6 minutes until eggs are done to your liking.
- Finish and Serve: Remove from heat, sprinkle with cheese and cilantro, and serve warm.
Notes
- For spicier results, add diced jalapeños or chili flakes.
- Substitute kale or Swiss chard for spinach as needed.
- Serve with toast, tortillas, or grains for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Light Dinner
- Method: Skillet
- Cuisine: American