Ingredients
Ingredients You'll Need
2 tablespoons olive oil
3 cloves garlic, finely minced
4 cups fresh spinach (packed)
3 green onions, thinly sliced
½ teaspoon ground cumin
¼ teaspoon crushed red pepper flakes (optional)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 large eggs
2 tablespoons chopped fresh parsley or dill
Optional toppings
¼ cup crumbled feta cheese
1 tablespoon lemon zest
extra chili flakes
drizzle of olive oil for serving
Instructions
Heat 2 tablespoons olive oil in a 10-inch cast iron skillet over medium heat.
Add the minced garlic and sliced green onions. Cook for about 1 minute, stirring frequently, until fragrant but not browned.
💡 Pro Tip:
Garlic burns quickly in cast iron. If it starts to brown too fast, lower the heat slightly.
Add the fresh spinach to the skillet in batches.
Stir gently until the leaves wilt and reduce down into a soft green mixture.
This should take 2–3 minutes.
Once wilted, sprinkle in the cumin, salt, pepper, and red pepper flakes.
Stir everything together until evenly combined.
💡 Pro Tip:
If the spinach releases too much moisture, let the mixture cook uncovered for an extra minute so the liquid evaporates. This keeps the eggs from becoming watery.
Use the back of a spoon to create four small wells in the spinach mixture.
These wells will hold the eggs and keep them from spreading across the pan.
Crack one egg into each well.
💡 Pro Tip:
Crack the eggs into a small bowl first, then slide them into the skillet. This prevents broken yolks and makes placement easier.
Reduce the heat to medium-low and cover the skillet with a lid.
Cook for 3–5 minutes, or until the egg whites are set but the yolks remain runny.
If you prefer firmer yolks, cook for an additional minute.
💡 Pro Tip:
Steam trapped under the lid helps the egg whites cook evenly without overcooking the yolks.
Remove the skillet from heat.
Sprinkle with chopped parsley or dill and crumble feta cheese over the top if using.
Add a drizzle of olive oil and a pinch of chili flakes for extra flavor.
Serve immediately with warm crusty bread or toasted sourdough.
💡 Pro Tip:
Let the skillet sit for about 1 minute before serving. The residual heat will finish setting the eggs without making the yolks firm.