Spicy Brunch Eggs (Printable version)

Zesty eggs cooked with peppers, spinach, and warming spices, topped with feta and fresh herbs.

# What You'll Need:

→ Vegetables

01 - 1 medium red bell pepper, diced
02 - 1 small red onion, finely chopped
03 - 1 jalapeño pepper, seeded and minced
04 - 2 cloves garlic, minced
05 - 2 cups baby spinach, roughly chopped

→ Eggs

06 - 8 large eggs

→ Spices & Seasonings

07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon chili flakes, adjust to taste
10 - Salt and freshly ground black pepper, to taste

→ Dairy & Oil

11 - 1/4 cup crumbled feta cheese
12 - 2 tablespoons olive oil

→ Garnishes

13 - 2 tablespoons fresh cilantro or parsley, chopped
14 - Hot sauce, to serve (optional)

# Directions:

01 - Warm olive oil in a large nonstick skillet over medium heat.
02 - Add chopped onion, diced red bell pepper, and minced jalapeño; sauté for 3 to 4 minutes until softened.
03 - Incorporate minced garlic, smoked paprika, ground cumin, and chili flakes; cook for 1 minute until aromatic.
04 - Stir in baby spinach and cook until just wilted, approximately 1 minute.
05 - Form 8 small wells within the vegetable mixture and crack one egg into each well.
06 - Lightly season the exposed eggs with salt and freshly ground black pepper.
07 - Cover the skillet and cook for 5 to 7 minutes, until egg whites are set and yolks remain runny; extend cooking time for firmer yolks.
08 - Sprinkle crumbled feta cheese and chopped fresh cilantro or parsley over the top.
09 - Serve immediately with optional hot sauce on the side.

# Expert advice:

01 -
  • It comes together in 25 minutes but tastes like you fussed for hours.
  • The runny yolks work like a sauce for everything, and that warmth from the spices stays with you.
  • You can crowd people around one skillet and actually talk instead of cooking in batches.
02 -
  • Don't let the garlic and spices cook longer than a minute or they'll turn bitter and ruin the balance.
  • The lid is essential; without it the eggs steam unevenly and the yolks set too fast.
03 -
  • Room temperature eggs cook more predictably than cold ones straight from the fridge.
  • If you like runny yolks, watch carefully and pull the skillet off heat while the whites still look barely set—carryover cooking finishes them perfectly.

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