Spicy Brunch Eggs (Print Version)

Eggs cooked with peppers, spices, spinach, and feta for a vibrant brunch dish.

# Recipe Ingredients:

→ 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, optional, for serving

# Directions:

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

# Expert Advice:

01 -
  • It comes together in under 30 minutes but tastes like you spent all morning in the kitchen.
  • The runny yolks mix with the feta and spices into something that feels luxurious but completely unpretentious.
  • You can adjust the heat to exactly what your guests want without changing anything else.
02 -
  • If your eggs are cooking too fast and the yolks are starting to get firm, you went too high with the heat—medium-low and patience are everything here.
  • The vegetables should be tender but not mushy; if they're falling apart, you sautéed them too long before adding the eggs.
  • Don't skip covering the skillet; this steams the eggs perfectly without needing to flip or fuss with them.
03 -
  • Room temperature eggs cook more evenly and the whites set at almost the same time as the yolks stay runny, which is the whole point.
  • If you're cooking for a crowd, you can sauté all the vegetables ahead of time and reheat them just before adding the eggs, which takes the stress out of timing.

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