Boiled Eggs with Sautéed Cherry Tomatoes & Spinach
Start your morning with a nourishing and vibrant dish of Boiled Eggs with Sautéed Cherry Tomatoes and Spinach. This simple yet satisfying recipe features protein-packed boiled eggs paired with the fresh, tangy flavors of sautéed cherry tomatoes and nutrient-rich spinach. Perfect for breakfast, brunch, or a light dinner, this dish takes just 15 minutes to prepare, making it ideal for busy mornings. Customize it to your taste with optional garnishes like chili flakes or pink peppercorns to add a bit of heat and color. Enjoy this wholesome meal on its own or enhance it by serving with whole grain toast or sliced avocado for added richness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Boiling/Sautéing
- Cuisine: American
Ingredients
Scale
- 2 eggs
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach
- 1 tsp olive oil
- Salt and black pepper to taste
- Optional: chili flakes or pink peppercorns
Instructions
- Boil the Eggs: Place eggs in boiling water for 9–10 minutes. Transfer them to an ice bath immediately after boiling. Once cool, peel and halve the eggs.
- Sauté the Vegetables: In a non-stick skillet, heat olive oil over medium heat. Add halved cherry tomatoes and sauté for 2–3 minutes until softened. Stir in fresh spinach and cook until wilted, about 1–2 minutes. Season with salt and black pepper.
- Plate & Serve: Arrange the sautéed vegetables next to the halved boiled eggs on a plate. Garnish with additional black pepper and optional chili flakes or pink peppercorns if desired.
Nutrition
- Serving Size: 1 plate (approx. 200g)
- Calories: 210
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 372mg