Welcome to The ULTIMATE 10-MINUTE Breakfast SKILLET recipe. This skillet is loaded with flavors, uses basic ingredients and yup, it comes together in just 10 minutes. Perfect for a busy weekday morning or a relaxed weekend breakfast.
Seriously folks, it does not get any better than this. We’re talking a garlicky tomato sauce with spinach, fresh mozzarella and perfectly cooked eggs. Remember to serve this 10 minute skillet next to a baguette to mop up all that goodness .
When I said basic ingredients, I meant basic ingredients. Bagged spinach, canned tomatoes, fresh mozzarella and eggs. But let me tell yeah, when you combine all these ingredients together, you get a power-house of a dish.
TIPS & TRICKS to make this Recipe: I used cage-free organic eggs, because in my opinion, they have a better flavor. But you can use any eggs you like. I also used bagged spinach, you gotta love this stuff. Pre-cleaned, pre-cut and inexpensive. Remember to pat the ball of fresh mozzarella completely dry with paper towels. This removes the excess water and gives the cheese a better flavor.
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The ULTIMATE 10-MINUTE Breakfast SKILLET
- 1 tbsp extra virgin olive oil
- 5 oz fresh spinach 150 g
- 4 cloves garlic
- 1 15 oz can diced tomatoes
- 1 ball fresh mozzarella
- 4 cage-free organic eggs
- 1/2 tsp sweet smoked Spanish paprika
- pinch sea salt
- pinch black pepper
- handful freshly chopped chives
Roughly mince 4 cloves garlic, pat dry 1 ball of fresh mozzarella and cut into 1/4 inch thick pieces and reserve 4 eggs, each one cracked into individual bowls
Heat a large non-stick fry pan with a medium heat and pour in a generous tablespoon of extra virgin olive oil, after 1 minute add in 5 ounces of fresh spinach and mix with the olive oil, after 2 minutes and the spinach is welted, add in the minced garlic and continue to mix, 30 seconds later add in one 15 oz can of diced tomatoes, 1/2 tsp of sweet smoked paprika and season with sea salt & black pepper, mix together until well combined, then add in the pieces of mozzarella and evenly divide them around, make little pockets in the pan and add 1 egg into each pocket, lightly season the eggs with sea salt and place a lid on the pan
After 4 to 5 minutes remove the lid from the pan, the egg whites should be fully cooked through while the egg yolks are still creamy, remove from the heat, sprinkle with freshly chopped chives, serve next to a crusty baguette, enjoy!
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