Spinach with Eggs Breakfast Recipe

Spinach with runny yolk eggs in a pan.

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4.9 from 12 reviews

A super easy meatless recipe with eggs and spinach.


  • 3 tablespoons olive oil
  • 1 onion, diced
  • 1 pound spinach, washed well and roughly chopped (3-4 cups)
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 4 eggs


  1. In a large skillet, heat olive oil over medium heat. Add in onions and cook until transparent, about 5 minutes.
  2. Add in the spinach and season with salt and black pepper. Cook it stirring gently until the spinach leaves wilt and there is no water left.
  3. Make 4 wells in the spinach mixture when it is tender enough. Crack an egg into each well. Cook for 3-4 minutes until the egg whites are set.
  4. Sprinkle salt and black pepper on each egg.
  5. Serve hot.


  1. Before adding the eggs in the pan, make sure the water released by spinach evaporates. If it is still watery in the pan, cook for another 5 minutes. Then add the eggs.
  2. You can use canned spinach but drain it well.
  3. You can use frozen spinach as well, but thaw it first and drain well.
  4. If you want to make spinach and eggs scramble, whisk eggs with a little heavy cream and pour it over the spinach in the pan. Cook it, stirring constantly.
  5. If you have leftovers, keep them in the fridge in an airtight container for 1-2 days. Reheat them in a pan on low heat. You can even crack another egg on it if you want to increase the amount.