Creamy Eggs in Tomato Sauce with Wilted Spinach
Ingredients
- 2 tablespoonolive oil
- 1yellow onion
- 3 clovegarlic
- 1 can (14 oz)canned crushed tomatoes
- ·salt
- ·black pepper
- 8 ouncefresh spinach
- 6eggs
- ¼ cupheavy cream
- ¼ cupfresh basil (optional)
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
- 02
Stir in the minced garlic and cook for 1 minute until fragrant.
- 03
Pour in 1 can crushed tomatoes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 8 minutes, stirring occasionally, until the sauce thickens slightly.
- 04
Add the spinach in handfuls, stirring after each addition until wilted, about 3 minutes total.
- 05
Stir in 1/4 cup heavy cream until combined.
- 06
Create 6 small wells in the sauce. Crack 1 egg into each well, being careful not to break the yolks.
- 07
Cover the skillet and reduce heat to low. Cook for 8–10 minutes, until the egg whites are set but the yolks remain runny (or cook longer if you prefer firmer yolks).
- 08
Taste and adjust seasoning. Serve in shallow bowls with crusty bread for dipping. Garnish with fresh basil if desired.
Spice Tips
For warmth, add a pinch of red pepper flakes to the tomato sauce in step 2. For brightness, finish with fresh lemon juice or zest. A dash of smoked paprika adds subtle depth.
Serve with crusty bread or over toast. Makes a satisfying light dinner for 2–3 people or a hearty breakfast for 4. You can substitute fresh dill or parsley for basil.