There are nights when the grocery list is a distant memory and the fridge offers nothing but a carton of eggs, a bag of frozen spinach, and a jar of tomato sauce. I’ve had more than a few of those nights — hungry family, tired brain, and a dishwasher full of excuses. The good news? Those three ingredients are more than enough to make dinner that feels intentional and tastes like you actually cooked something. Below are several reliable, low-fuss dishes I make regularly when I’m working with exactly that pantry: eggs, frozen spinach, and tomato sauce.
Why this trio works
Eggs are a complete protein, quick to cook, and endlessly adaptable. Frozen spinach keeps forever, holds nutrients, and softens up to blend into sauces or scramble. A jar of tomato sauce is a fast flavor base — think garlic, herbs, and acidity — that dresses eggs beautifully. Together they cover texture, fat, acid, and umami: everything a satisfying meal needs.
Quick recipes you can make right now
1) One-skillet tomato and spinach eggs (my go-to)
This is basically a simplified shakshuka — no chopping required, it comes together in about 15–20 minutes, and it’s forgiving.
Ingredients (serves 2):
- 1 tbsp olive oil or butter
- 1 jar tomato sauce (about 2 cups; something like Rao’s or a basic jarred sauce works)
- 1–2 cups frozen spinach, roughly chopped if in big clumps
- 4 eggs
- Salt, pepper, pinch of red pepper flakes (optional)
- Grated cheese (optional — Parmesan, mozzarella, or feta all work)
Method:
- Heat the skillet over medium, add oil. If your tomato sauce is plain, let it simmer 2–3 minutes to deepen the flavor; add a pinch of sugar if it tastes too acidic.
- Stir in frozen spinach; break any large chunks and cook until wilted and most water has evaporated, 3–4 minutes.
- Make four wells in the sauce-spinach mix and crack an egg into each well. Cover the pan and cook until whites are set and yolks reach your preferred doneness — about 5–7 minutes for jammy yolks.
- Season, sprinkle cheese if using, and serve with bread or over rice.
2) Tomato-spinach scrambled eggs over toast (5-minute lunch)
When you want speed and comfort, this is my brainless favorite.
- Whisk eggs (2 per person) with salt and pepper.
- Heat a little butter or oil, pour in whisked eggs and immediately add 1/2 cup thawed chopped spinach and 2–3 tbsp tomato sauce.
- Stir constantly until softly scrambled. Pile on hot buttered toast or English muffin. Add a splash of hot sauce if you like heat.
3) Baked eggs in tomato spinach cups (weekend-ish but hands-off)
These are great if you want something to bake while you tidy up or prepare sides.
- Preheat oven to 375°F (190°C). Lightly oil a muffin tin.
- Mix thawed spinach with 1/2 cup tomato sauce, a pinch of salt and pepper, and spoon into six muffin cups to form a base.
- Crack an egg into each cup, top with a little more sauce, and bake 12–15 minutes until set.
- Turn out and serve with a salad or crusty bread.
4) Spinach and tomato omelette roll (one-pan meal)
For a neater plate or packed lunch: make a thin omelette, spread sauce and spinach, roll it up, and slice.
- Beat 3 eggs with salt. Pour into a nonstick pan to make a thin sheet.
- When set but still slightly soft on top, spread a couple tablespoons of tomato sauce and a handful of thawed spinach down the middle. Fold and slide onto a plate.
5) Pantry pasta-with-eggs (when you add pasta)
If you happen to have pasta on hand, this turns into a truly filling meal.
- Cook pasta; reserve 1/2 cup pasta water.
- Warm sauce and spinach, toss pasta into the pan with a splash of pasta water to make a silky sauce.
- Top with a soft-poached or fried egg for richness — break the yolk into the pasta before serving.
Tips to make these better (and less boring)
- Use the sauce like a flavor base — add a dash of vinegar or a pinch of sugar to balance it, or stir in a spoonful of cream or yogurt to mellow acidity.
- Rinse the spinach if it has a lot of ice — shake or briefly run under warm water to avoid watering down the sauce.
- Control moisture — squeeze thawed spinach in a towel or press it in the pan so your dish isn’t watery.
- Boost flavor cheaply — crushed red pepper, a little garlic powder, or a teaspoon of tomato paste. Even a pinch of dried oregano or basil works if the jar sauce is basic.
- Finish with fat for richness — olive oil, butter, or a shaving of Parmesan makes a simple dish feel rounded.
- Make it heartier — add canned beans, leftover cooked rice, or a can of chickpeas if you have them.
Common questions I get about these recipes
Can I use fresh spinach instead of frozen? Yes. Use a generous couple handfuls per cup of frozen spinach, and cook it down until wilted. Fresh has less moisture, so you may not need to remove liquid first.
Which tomato sauce is best? Any jarred sauce works when you’re in a pinch. If you have a plain crushed or strained tomato (like Mutti passata) add garlic and herbs to punch it up. If you have a seasoned sauce (Rao’s, Prego, etc.), taste it first — you may want to skip extra salt.
Are these kid-friendly? Absolutely. Scrambles or baked egg cups are especially good for picky eaters. You can reduce spice and blend the sauce to a smoother texture if needed.
How do I store leftovers? Leftover cooked eggs are best eaten within 1–2 days. Tomato-spinach sauce keeps 3–4 days in the fridge. Reheat gently — eggs can get rubbery if overheated, so low and slow or a quick reheat in a saucy pan is best.
Quick reference table: timing and difficulty
| Recipe | Time | Skill | Best for |
|---|---|---|---|
| One-skillet tomato & spinach eggs | 15–20 min | Easy | Dinner for 2, bread-friendly |
| Scrambled eggs with tomato & spinach | 5–7 min | Very easy | Quick lunch or breakfast |
| Baked egg cups | 20–25 min (hands-off) | Easy | Meal prep or brunch |
| Omelette roll | 8–10 min | Medium | Packed lunches, neat presentation |
| Pasta with tomato, spinach & egg | 15–20 min | Easy | When you want something filling |
Favorite hacks to remember
- Freeze an egg yolk: If you have extra eggs, separate and freeze yolks to add richness to sauces later.
- One jar, many personalities: Turn the same tomato sauce into different meals by changing the seasoning — smoky paprika for a rustic vibe, curry powder for Indian-inspired flavors, or a splash of soy sauce to add umami.
- Bulk it with cheap carbs: Rice, pasta, or even toast make these dishes stretch farther without changing the core method.
When you’re down to the basics, aim for texture contrast (runny yolks vs. silky sauce) and seasoning — salt, acid, and fat — and you’ll turn those three ingredients into multiple satisfying meals. Try one tonight and tweak it — that’s how practical cooking becomes yours.
