Recipe Library
Skillet Eggs with Tomatillos & Spinach
Sizzling tomatillos and spring onions release their bright juices in olive oil, mingling with cumin and jalapeño to form a tangy green sauce. Tender spinach, parsley, cilantro, and mint melt into the pan, creating a lush bed where eggs poach until their yolks run rich and golden.
- Total
- 42 min
- Prep
- 30 min
- Cook
- 12 min
- Serves
- 4
Nutrition per Serving
- Calories
- 210
- Protein
- 11g
- Carbs
- 10g
- Fat
- 15g
- Fiber
- 4g
- Sugar
- 4g
- Sodium
- 362mg
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup sliced spring onions or scallions
- 2 cloves garlic, finely chopped
- 1 jalapeño or serrano pepper, finely chopped
- 1 teaspoon ground cumin
- 8 ounces tomatillos or green tomatoes, chopped
- 8 cups chopped mature spinach
- 1/4 cup water
- 1/2 cup chopped flat-leaf parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup crumbled feta cheese
- Cracked pepper & harissa for garnish
Instructions
- Heat oil in a medium skillet over medium heat. Add spring onions (or scallions) and cook, stirring occasionally, until tender but not brown, 1 to 2 minutes. Add garlic, jalapeño (or serrano) and cumin; cook, stirring, until fragrant, about 30 seconds. Stir in tomatillos (or green tomatoes) and cook, stirring occasionally, until starting to break down, about 5 minutes. Add spinach and water; cook, stirring, until wilted, about 1 minute. Stir in parsley, cilantro, mint and salt.
- Crack eggs over the vegetables. Cover and cook over medium-low heat until the whites are set, 3 to 5 minutes. Remove from heat and sprinkle with feta; cover and let stand for 2 minutes. Garnish with cracked pepper and harissa, if desired.