Breakfast Skillet Eggs

Ingredients

• 4 eggs
• 2 tbsp unsalted butter
• 0.5 cup cherry tomatoes (Cut in half; regular tomatoes may be thinly sliced instead.)
• 1 large jalapeño peppers (Use 1–2 large jalapeños.)
• 0.5 cup spinach
• salt (To taste; use in the skillet and over the eggs.)
• sesame seeds (For garnish; black sesame seeds are specified for serving.)
• 1 tbsp black pepper
• 1 tbsp Cajun seasoning
• Mexican four-cheese blend or mozzarella cheese (Shredded; for garnish.)
• bread (For serving.)

Steps

1. 1

   Place a skillet over medium heat and add the unsalted butter. Allow the butter to melt.

2. 2

   Add the tomatoes, spinach, and jalapeños to the melted butter. Season with the Cajun seasoning and salt to taste, then cook the vegetables in the skillet until combined and softened.

3. 3

   Make four wells in the vegetable mixture, spacing them across the skillet. Crack one egg into each well.

4. 4

   Top the eggs with shredded Mexican four-cheese blend or mozzarella. Season with salt and black pepper.

5. 5

   Cover the skillet, lower the heat to low, and cook for 6–8 minutes, or until the eggs are cooked to your liking.

6. 6

   Garnish the skillet with black sesame seeds and serve with bread.

Notes

The source does not specify the quantity of cheese, sesame seeds, or bread. Egg doneness is flexible; cook until the eggs reach your preferred consistency.

Nutrition per serving

• breakfast
• main
• skillet
• eggs
• vegetarian
• spicy
• one-pan
• Ramadan