Garlic Spinach Skillet Eggs Recipe

Quick Recipe Version (TL;DR)

• Yield: 2 servings (2 eggs each)
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Quick Ingredients

• 2 tbsp olive oil
• 3 cloves garlic, thinly sliced (about 1 tbsp)
• 6 oz baby spinach (about 6 packed cups)
• 1/2 tsp kosher salt, divided
• 1/4 tsp freshly ground black pepper, plus more to finish
• 4 large eggs
• 2 tbsp water (for steaming the eggs)
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tsp fresh lemon juice (optional, to finish)

Do This

• 1. Heat a 10-inch skillet on medium; add olive oil and garlic and cook 30–45 seconds.
• 2. Add spinach, 1/4 tsp salt, and pepper; toss until wilted, 1–2 minutes.
• 3. Spread spinach evenly and make 4 small “nests.”
• 4. Crack an egg into each nest; sprinkle with remaining 1/4 tsp salt (and red pepper flakes if using).
• 5. Add 2 tbsp water to the side of the pan; cover and cook on low 3–5 minutes until whites are set.
• 6. Uncover; cook 30–60 seconds more if you want firmer yolks.
• 7. Finish with black pepper (and lemon juice if using); serve straight from the skillet.

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Why You’ll Love This Recipe

• Fast, one-pan meal with simple ingredients you can find anywhere.
• Eggs cook right on top of garlicky spinach, so every bite is flavorful.
• Easy to customize (spicy, cheesy, or extra-vegetable) without changing the method.
• Great for breakfast, lunch, or a light dinner with toast or potatoes.

Grocery List

• Produce: baby spinach (6 oz), garlic (3 cloves), lemon (optional)
• Dairy: large eggs (4)
• Pantry: olive oil, kosher salt, black pepper, crushed red pepper flakes (optional)

Full Ingredients

Main

• Olive oil: 2 tablespoons
• Garlic: 3 cloves, thinly sliced (about 1 tablespoon)
• Baby spinach: 6 ounces (about 6 packed cups)
• Kosher salt: 1/2 teaspoon, divided
• Freshly ground black pepper: 1/4 teaspoon, plus more to finish
• Large eggs: 4
• Water (to steam-set the eggs): 2 tablespoons

Optional Finishes

• Crushed red pepper flakes: 1/4 teaspoon (for gentle heat)
• Fresh lemon juice: 1 teaspoon (brightens the spinach)

Step-by-Step Instructions

Step 1: Warm the skillet and gently toast the garlic

Set a 10-inch skillet (cast iron or nonstick both work) over medium heat for 1 minute. Add 2 tablespoons olive oil, then add the sliced garlic. Cook, stirring constantly, for 30–45 seconds until the garlic is fragrant and just beginning to turn pale golden.

Tip: Keep the garlic moving. If it browns too quickly, lower the heat immediately so it doesn’t turn bitter.

Step 2: Wilt the spinach with seasoning

Add the baby spinach in big handfuls (it will look like a lot at first). Sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Using tongs, toss continuously until the spinach is fully wilted, glossy, and reduced in volume, about 1–2 minutes.

Step 3: Even out the spinach and make egg “nests”

Use your tongs or a spoon to spread the spinach into an even layer. Make 4 small wells (little nests) by pushing spinach aside in four spots so the eggs have a place to sit.

Step 4: Add the eggs and season them

Crack 1 egg into a small bowl, then slide it into one nest. Repeat with the remaining eggs (bowls help you avoid shell bits and keep the yolks intact). Sprinkle the eggs with the remaining 1/4 teaspoon kosher salt.

If you like a little kick, sprinkle on 1/4 teaspoon crushed red pepper flakes.

Step 5: Steam gently to set the whites

Reduce the heat to low. Carefully pour 2 tablespoons water into an open spot at the edge of the skillet (not directly on the eggs). Immediately cover with a lid.

Cook covered for 3–5 minutes, until the egg whites are set (opaque and firm) and the yolks are cooked to your liking. If you want to use a thermometer, aim for 160°F (71°C) in the thickest part of the whites for fully set eggs.

Step 6: Fine-tune doneness

Uncover and check: if the whites still look a little translucent, cover again for 30–60 seconds. If you prefer firmer yolks, cook uncovered for an additional 30–90 seconds on low to gently finish without overcooking the spinach.

Step 7: Finish and serve

Turn off the heat. Add a few grinds of black pepper. If using, drizzle in 1 teaspoon lemon juice right over the spinach for a fresh finish. Serve straight from the skillet, or slide onto plates.

Serving ideas: Spoon over toasted bread, serve with roasted potatoes, or pair with a simple tomato salad.

Pro Tips

• Use a lid for perfect eggs: The covered-steam method sets the whites quickly without drying out the spinach.
• Don’t brown the garlic: Keep it pale golden; browned garlic can taste harsh in a simple dish like this.
• Season in layers: Salt the spinach lightly while wilting, then finish with a small pinch on the eggs for better overall balance.
• Avoid a watery skillet: If your spinach releases a lot of liquid, cook it 30–60 seconds longer before adding eggs to evaporate excess moisture.
• Crack eggs into a bowl first: Easier placement, fewer broken yolks, and you can catch shell pieces.

Variations

• Cheesy spinach eggs: Sprinkle 2 tablespoons crumbled feta or 2 tablespoons grated Parmesan over the spinach right before adding the eggs.
• Extra-veg skillet: Sauté 1/2 cup sliced mushrooms or 1/2 cup halved cherry tomatoes in the oil for 3–4 minutes before adding garlic and spinach.
• Spiced-up: Add 1/4 teaspoon smoked paprika with the pepper, or finish with a tiny pinch of cumin for a warmer flavor.

Storage & Make-Ahead

This dish is best fresh, but you can still save leftovers. Refrigerate in an airtight container for up to 2 days. Reheat gently in a covered skillet over low heat for 3–5 minutes (add 1–2 teaspoons water to prevent drying). For make-ahead, you can cook the garlic-and-spinach mixture up to 2 days in advance; rewarm it in the skillet, then add eggs and steam-cook right before serving.

Nutrition (per serving)

Approximate, based on 2 servings: Calories: 260; Protein: 15 g; Carbohydrates: 6 g; Fiber: 3 g; Sugars: 1 g; Fat: 20 g; Saturated Fat: 4 g; Sodium: 620 mg.