Sautéed Spinach and Cherry Tomatoes with Fried Eggs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick, nutrient-rich breakfast featuring wilted spinach and sweet cherry tomatoes topped with perfectly runny fried eggs. This American-inspired Whole30 recipe, ready in about 15 minutes, pairs spinach, cherry tomatoes, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 10 min Serves 2 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1/2 tbsp olive oil in a skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant.
  2. Step 2: Add cherry tomatoes and cook 2 minutes until slightly softened. Stir in spinach and cook 2-3 minutes until wilted.
  3. Step 3: Season with 1/4 tsp salt and 1/8 tsp black pepper. Push mixture to one side of the skillet.
  4. Step 4: Add remaining 1/2 tbsp olive oil to the empty side, crack in two eggs, and cook 2-3 minutes until whites are set and yolks remain runny. Top spinach mixture with eggs and serve immediately.

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