Italian Quail Eggs in Spinach and Tomato Skillet

Ingredients

• 8 large quail eggs
• 4 cups fresh spinach
• 1 cup tomatoes
• 2 cloves garlic
• 1 tbsp olive oil
• 0.25 tsp red pepper flakes(optional)
• 0.25 tsp salt
• 0.1 tsp black pepper
• 1 tsp lemon juice(optional)

Instructions

1. 1

   Prep (10 minutes): Mince the garlic. Roughly chop the tomatoes. Rinse and pat dry the spinach.

2. 2

   Cook (14 minutes): Heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes; cook 30–60 seconds until fragrant.

3. 3

   Add tomatoes and salt; simmer 5 minutes until slightly softened and saucy.

4. 4

   Stir in spinach and cook 3–4 minutes until wilted. Make small wells in the skillet and crack in the quail eggs.

5. 5

   Cover and cook 6–7 minutes until the whites are set and the yolks are creamy. Finish with black pepper and lemon juice (if using).