Add the spinach leaves gradually, stirring until they wilt down. Season with salt, pepper, and chili flakes. Cook for 3–4 minutes until the liquid evaporates and spinach is tender. Spread evenly across the skillet to form a base.
Make Egg Pockets
3 Using a spatula, create four small wells in the spinach mixture. Carefully crack one egg into each well. Cover the skillet with a lid and cook for 4–6 minutes until the egg whites are set but yolks remain slightly runny. For firmer yolks, cook an additional 2–3 minutes.
Add Feta & Garnish
4 Once eggs are done, sprinkle crumbled feta cheese evenly over the skillet. Dust with smoked paprika if using. Remove from heat and let rest for 2 minutes. Garnish with fresh parsley before serving.
Note
Serving Suggestions: Pair with toasted sourdough, pita bread, or flatbread for a complete meal.
Storage: Best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day. Reheat gently on the stovetop.
Variations:
- Add cherry tomatoes or bell peppers for extra color.
- Swap feta with goat cheese for a creamier texture.
- For extra protein, add chickpeas or cooked chicken breast strips.
Keywords:
healthy breakfast, quick skillet recipe, spinach and eggs, Mediterranean brunch, high-protein meal