Crispy-Edged Eggs in Tomato Broth with Garlicky Spinach
Ingredients
- 5 cupsfresh spinach
- 4 clovesgarlic
- 1 can (14 oz)canned diced tomatoes
- ½ cupchicken or vegetable broth
- 1lemon
- 4eggs
- 3 tablespoonolive oil
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 1 lemon in half.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add spinach in batches, stirring until wilted and any liquid has evaporated, about 3–4 minutes. Transfer to a plate.
- 02
In the same skillet, add remaining 2 tablespoons olive oil. Add minced garlic and red pepper flakes, stirring for 30 seconds until fragrant.
- 03
Pour in canned tomatoes (with juice) and broth. Bring to a simmer and cook for 3–4 minutes. Season with salt and pepper to taste.
- 04
Gently nestle wilted spinach back into the broth. Make 4 shallow wells in the mixture and crack an egg into each well.
- 05
Cover the skillet and cook for 4–5 minutes, until egg whites are set but yolks remain runny. (Uncover for the last minute if you like edges slightly crisped.)
- 06
Squeeze fresh lemon juice over the top and serve immediately in shallow bowls with crusty bread for soaking up the broth.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a small pinch of cayenne. For extra brightness, add fresh basil or oregano in the last minute of cooking, or finish with a drizzle of good olive oil and a grating of Parmesan.
Crusty bread, toast, or soft polenta are excellent for soaking up the tomato broth. This dish is best served right away—the runny yolks are key. If your spinach releases a lot of liquid in step 1, press gently in the pan before transferring.