Eggs Spicy Tomato Spinach (Printable Version)
Poached eggs in spicy tomato sauce with fresh spinach and melted mozzarella, a warm and flavorful Italian classic.
# Everything You’ll Need:
→ Sauce
01 -
3 tablespoons olive oil
02 -
1 small yellow onion, finely chopped
03 -
3 cloves garlic, minced
04 -
½ teaspoon red pepper flakes
05 -
½ teaspoon smoked paprika
06 -
½ teaspoon kosher salt
07 -
½ teaspoon freshly ground black pepper
08 -
28 ounces canned diced tomatoes
09 -
2 cups fresh baby spinach
→ Toppings
10 -
3 ounces fresh mozzarella, torn into pieces
11 -
4 large eggs
12 -
Fresh dill or other herbs for garnish
→ To Serve
13 -
Toasted bread slices
# Steps to Cook:
01 -
Heat olive oil in a large skillet over medium heat. Cook chopped onion until translucent, about 3 to 4 minutes. Add minced garlic and sauté until fragrant.
02 -
Stir in red pepper flakes, smoked paprika, salt, and black pepper. Cook for 30 seconds to release aromas.
03 -
Pour in diced tomatoes and simmer uncovered on medium-low heat until sauce thickens, roughly 10 minutes.
04 -
Add fresh baby spinach to the sauce and gently stir until fully combined and wilted.
05 -
Scatter mozzarella pieces within the sauce. Using a spoon, create four small wells in the sauce for the eggs.
06 -
Crack each egg into a small bowl, then carefully slide each into a well in the sauce. Season with salt and pepper. Cover skillet and cook 3 to 5 minutes until yolks reach desired doneness.
07 -
While eggs cook, toast bread slices in a separate pan over medium heat until golden and crisp.
08 -
Transfer eggs and sauce to plates with toasted bread. Garnish with fresh dill or preferred herbs and serve immediately.
# Extra Suggestions:
01 -
Adjust red pepper flakes to control sauce spiciness. For firmer yolks, extend cooking time slightly.