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+ servings


Course Breakfast
Cuisine Mediterranean, Spanish
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. 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

  3. 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!