One-Pan Soft Poached Eggs with Spinach & Labneh

Name: One-Pan Soft Poached Eggs with Spinach & Labneh
Total time: 12 min
Yield: 1 people
Ingredients: 2 count Eggs; 2 cup Baby Spinach; 0.5 cup Cherry Tomatoes; 3 tbsp Tomato sauce; 2 tbsp Labneh; 2 tbsp Water; 0.5 count Lemons; 0.5 count Green Chilies

Vegetarian • Low CarbUnder 15 MinsBalanced • Low CalorieOne-PotBreakfast • Lunch • DinnerMediterranean

Easy 12 mins 240 kcal 1 servings

MACROS

per serving

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A gentle, nutrient-rich meal featuring eggs poached in a bed of wilted greens and tomatoes, finished with cool labneh.

This One-Pan Soft Poached Eggs with Spinach & Labneh is the ultimate comfort food for anyone seeking a nutrient-dense, easily digestible meal that fits a soft-food profile. When looking for a soft eggs recipe, texture is paramount; this dish achieves a silkiness that is both satisfying and gentle. By poaching the eggs directly in a light base of tomato sauce and wilted baby spinach, you ensure the whites remain tender and the yolks stay beautifully runny, avoiding the crisp or rubbery edges of frying. The inclusion of cherry tomatoes provides a natural sweetness and moisture, while the labneh adds a cool, creamy element that acts as a rich sauce when stirred in. This One-Pan Soft Poached Eggs with Spinach & Labneh is an excellent choice for a healthy, high-protein breakfast, lunch, or light dinner. The addition of fresh lemon juice at the end provides a bright finish that balances the earthy spinach and savory eggs. Since everything is prepared in a single skillet, it meets your need for minimal cleanup and simplicity. This recipe is designed to be highly customizable—if you prefer a bit of heat, the green chilies provide a gentle warmth that permeates the sauce without being overwhelming. It is a balanced, diet-friendly meal that prioritizes your most perishable ingredients like fresh greens and dairy.

Ingredients

2 count Eggs
50 g Baby Spinach (about 2 cups loosely packed)
75 g Cherry Tomatoes (about 8–10 tomatoes)
3 tbsp Tomato sauce
2 tbsp Labneh
2 tbsp Water
0.5 count Lemons
0.5 count Green Chilies

Instructions

1
Halve the cherry tomatoes and finely mince the green chili (if using).
2
Place a small non-stick pan over medium heat. Add the cherry tomatoes, green chili, and a splash of water.
3
Cook for 3 minutes until the cherry tomatoes begin to soften and release their juices.
4
Stir in the baby spinach and the tomato sauce. Toss gently until the baby spinach has just wilted.
5
Use a spoon to create two small wells in the vegetable mixture. Carefully crack one egg into each well.
6
Reduce the heat to low, cover the pan with a lid, and cook for 3–5 minutes, or until the egg whites are set but the yolks are still soft.
7
Remove from heat. Top with a dollop of labneh and a squeeze of fresh lemon juice before serving directly from the pan.

Chef's Tips

•To ensure the eggs stay soft, keep the heat low once they are in the pan; the steam under the lid will cook the tops gently.
•If you don't have a lid for your pan, a large plate or a baking sheet can be used to cover it.
•For an even softer texture, you can stir the labneh directly into the spinach mixture before cracking the eggs.