Eggs & Veggie Skillet

Ingredients

• 1 tablespoon olive oil
• 1/2 red onion, thinly sliced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• 4 large eggs
• Salt and black pepper, to taste
• Fresh herbs (parsley, chives, or basil) and crusty bread, to serve

How to make it

1. 1

   Warm the olive oil in a medium skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.

2. 2

   Add the garlic, smoked paprika, and red pepper flakes and cook 1 minute more.

3. 3

   Add the cherry tomatoes and cook 2 minutes, until they begin to burst and release their juices.

4. 4

   Stir in the spinach and cook until just wilted, about 1 minute. Season the vegetables with salt and pepper.

5. 5

   Use a spoon to make four small wells in the vegetables. Crack one egg into each well.

6. 6

   Cover the skillet with a lid and cook over medium-low heat for 3 to 4 minutes, until the whites are set but the yolks are still runny — or cook 1 to 2 minutes longer if you prefer them fully set.

7. 7

   Scatter fresh herbs over the top and serve straight from the pan with crusty bread for scooping.