Stovetop Veggie and Tomato Eggs (Paleo + Whole30)

I am welcoming the January Whole30 with open arms after a month full of far too many paleo treats.  This Stovetop Veggie and Tomato Eggs recipe is my go-to breakfast that I prep over the weekend and pre-portion so that weekday breakfasts are a breeze.  First you saute a bunch of vegetables, simmer them with crushed tomatoes then crack your eggs over them and let them cook away! Happy Day 1 to my fellow January Whole30ers.


  • 3 tbsp avocado oil
  • 2 cups white onion, diced
  • 1 tsp salt, divided
  • 1lb riced vegetable medley ( I use Trader Joe’s blend)
  • 12 oz baby spinach (two bags)
  • 1- 28oz can crushed tomatoes
  • 12 eggs


  • In a large frying pan heat avocado oil.
  • Once hot add onions and ½ tsp salt.  Cook until caramelized.
  • Add riced veggies and cover pan with lid.   Let cook 3-4 minutes to soften,.
  • Add spinach and cover to wilt.
  • Once wilted add crushed tomatoes and ½ tsp salt.
  • Let simmer on low hear uncovered for about 15 minutes.
  • Using a spoon or spatula flatten the vegetables to create a bed for the eggs.
  • Crack eggs over vegetables and cover pan with lid.
  • Let cook until yolks are cooked to your liking an egg whites are cooked through. (I let it cook for about 15 minutes)
  • Once cooked turn off heat and let set on the stove a few minutes before serving.

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