Spinach and Mushroom Egg Skillet | Quick & Easy ONE-PAN Recipe

By Spain on a Fork · 25 min

Ingredients

Instructions

1. Heat a large frying pan over medium-high heat.
2. Meanwhile, slice the mushrooms 1 cm (3/8 inch) thick, roughly chop the onion and thinly slice the garlic.
3. Add 2 tbsp (30 ml) olive oil to the hot pan, then add the mushrooms in a single layer. Cook 1 minute without stirring, stir, spread out again and cook another minute without stirring. Continue for 6-8 minutes until lightly browned.
4. Season the mushrooms with sea salt and black pepper, mix, then remove them from the pan.
5. In the same pan, lower to medium heat and add 2 tbsp (30 ml) olive oil. Add the onion and garlic and stir constantly.
6. After 3-4 minutes, when the onion is translucent, add the paprika and cumin and stir quickly. Add the finely grated tomatoes, season with sea salt and black pepper, and simmer.
7. Meanwhile, roughly chop the spinach.
8. After 5-6 minutes, when the grated tomato has slightly thickened, add the chopped spinach in batches, stirring until it wilts.
9. When all the spinach is lightly wilted, return the mushrooms to the pan and mix. Crack in the eggs, spaced evenly, and season them lightly with sea salt and black pepper. Cover, lower to medium-low heat and simmer 3-5 minutes, until the whites are set but the yolks are still slightly creamy. Remove from heat.
10. Serve straight from the pan, sprinkled with chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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