Breakfast Skillet with tomatoes and spinach

Ingredients

• 4 eggs
• 2 tbsp butter
• 1/2 cup cherry tomatoes, halved
• 1–2 large jalapeños, sliced (seeds removed for less heat, if desired)
• 1/2 cup baby spinach
• Salt and pepper to taste
• 1/2 tsp garlic powder
• 1 tsp smoked paprika powder
• 1/2 cup mixed cheese blend
• Black seeds, for garnish
• Red chili flakes, for garnish
• Parsley, for garnish

Instructions

1. Melt the butter in a skillet over medium heat
2. Add the cherry tomatoes and jalapeno and cook for 2–3 minutes, until they begin to soften and release their juices. Add the spinach and cook until just wilted.
3. In a small bowl, combine the garlic powder, smoked paprika powder , salt, and pepper. Sprinkle half of the seasoning mixture over the vegetables and stir to coat evenly.
4. Reduce the heat to medium-low. Create four small wells in the vegetable mixture and crack an egg into each well.
5. Sprinkle the shredded cheese evenly over the skillet, then season the eggs lightly with the remaining seasoning.
6. Cover and cook for 5–6 minutes, or until the eggs are set to your desired doneness.�Remove from heat and garnish with red chili flakes, black seeds and freshly chopped parsley.