Low-Carb Mexican-Style Breakfast Egg Skillet with Spinach & Salsa Verde

Ingredients

• 1 bag spinach
• 8 eggs
• 2 cups salsa verde
• 1/2 onion
• 3 cloves garlic
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice(optional)

Instructions

1. 1

   Sauté base: Dice onion. Mince garlic. Heat olive oil in a skillet over medium. Cook onion until soft, 4–5 minutes. Add garlic for 30 seconds.

2. 2

   Season: Stir in cumin, smoked paprika, salt, and pepper.

3. 3

   Reduce salsa: Add salsa verde and simmer 8–10 minutes until slightly thickened.

4. 4

   Wilt spinach: Add spinach and cook until wilted and most liquid reduces, 2–3 minutes.

5. 5

   Cook eggs: Create 8 wells in the skillet. Crack eggs into wells. Cover and cook on low until whites set and yolks are done to preference, 6–9 minutes.

6. 6

   Finish: Add lime juice if using. Serve immediately.