Kalamata Eggs with Vegetables

Kalamata Eggs with Vegetables

There comes a moment between Christmas and New Year's when you simply look around the kitchen and say, "I've had enough meat, cheese, and bread."  Parties, quick meals, egg casseroles, roast beast dinners, COO-KEES…

Argh, they begin to add up.  If you haven't packed away a big tub of vegetable soup in the freezer,  maybe you'd like to try one of my quick breakfast-lunch-dinner skillets.

This little meal takes the loveliness spinach has to sell (think cooked salad), combines it with the summery delight of onions with tomatoes, and tops it all off with a couple of quickly fried and runny eggs.  A piquant dollop or two of chopped kalamata olives or a spoonful of that tapenade leftover from the cocktail party might gild the lily, but probably not.  Make one for you and one for whomever else is still rambling about the holiday house.  OH, OK; have it with another mimosa.


  • 1 teaspoon olive oil
  • pinch each crushed red pepper, kosher salt, and fresh ground black pepper
  • 1 large slice onion, broken into rings or pieces
  • 1/2 clove garlic, minced
  • 1 cup fresh spinach
  • 6 cherry tomatoes
  • 2 large eggs
  • 2 tablespoons chopped kalamata olives or tapenade
Read the whole recipe on More Time at the Table