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I’m not a complicated breakfast person and if neither are you, then you will love this healthy and easy Spinach Bird’s Nest Eggs breakfast recipe!

Organic egg and extra egg whites panfried with spinach, onion and bell pepper in a tomato paste sauce.

Previously, I was scared of the eggs because of the fat and cholesterol content. Last week I was reading a Clean Eating magazine issue and came across famous Tosca Reno bragging how she eats eggs every day?!

Apparently, egg yolk contains 90% of egg’s calcium and iron, as well as “dietary cholesterol” that  increases good cholesterol, HDL, and is different from the “blood cholesterol”. And then egg whites are full of protein. That’s why I poured some extra.:)


To sum it all up, eggs for breakfast keep you full longer all day long thus helping the weight loss. They are also full of iron, zinc and phosphorus and could prevent breast cancer. On the other note, you could skip the egg overall, and make the recipe only with egg whites.

And then come veggies. Chances are you don’t eat spinach for breakfast unless you are juicing or making green smoothies. This breakfast recipe provides you with 3 big handfuls of a miracle green – spinach. Full of iron, vitamins A, K, C, E, calcium and cancer fighting abilities.


Save time by buying washed organic baby spinach and cutting the vegetables the night before. You could even prep the veggies for a couple of days and refrigerate in a sealed container.

I strongly believe in organic food particularly dairy and meat if budget allows. I always buy organic eggs from a local store or a farmer. There is an old German lady in my town and every time I drive by her house, I stock up on wonderful fresh organic eggs. They are even different in size.:)

And making the Bird’s Nest is really fun! Kids love to help! Enjoy!


Spinach Bird’s Nest Eggs Breakfast

Spinach Bird’s Nest Eggs Breakfast


  • 1 small onion, thinly sliced
  • 1/2 bell pepper, thinly sliced
  • 3 handfuls spinach
  • 2 tbsp tomato paste
  • 1 egg
  • 1/4 cup egg whites
  • Ground black pepper to taste
  • Cooking spray


  1. Preheat small skillet on medium heat and spray with cooking spray. Add onions and pepper, cook stirring until golden brown. Add spinach and cook a bit more until it's wilted. Add tomato paste and stir to combine.
  2. Make a "hole" in the centre of the skillet.
  3. Crack the egg in the "hole" using the back side of a knife.
  4. Pour egg whites around the egg but still in the "hole".
  5. Cover and cook for 2 minutes or until the eggs are ready. Add freshly ground black pepper on top. Serve immediately.

Nutritional Info

Servings Per Recipe: 1

Amount Per Serving:
Calories: 133.2
Total Fat: 5.3 g
Cholesterol: 186.0 mg
Sodium: 298.9 mg
Total Carbs: 7.3 g
Dietary Fiber: 2.5 g
Protein: 15.4 g
WW Points +: 3

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.


  1. jakki

    I eat an egg most days, usually soft boiled for lunch. I will try this. I was just camping in my cousin’s garden with my family and they had chickens – when we left they gave me 6 eggs and they are the most wonderful eggs I have ever had – a box of good eggs is a much much better gift than a box of chocolates!! I only have 2 left – we may have to get our own chickens!

  2. Abhishek

    I made these for lunch today with about 6 eggs. It disappeared within minutes as soon as I opened my lunch box!!! truly simple to make and tasty! This is going to be a frequent meal from now on.

  3. Farrah

    Hmmm … I really didn’t enjoy this. I’ve always seen beautiful pictures of spinach and sunny-side-up eggs, but never got around to making it … was trying to find an easy recipe .. and settled on yours …. the tomato paste and spinach combo did strike as weird … and it tasted weird as well. Sorry.


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