Name: Tomato Spinach Egg Scramble Bowls
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1½ tablespoons olive oil (plus more for drizzling); 1 cup cherry tomatoes (halved); 2 cloves garlic (minced); 3 cups fresh spinach; 8 large eggs (beaten); ¼ teaspoon chili flakes (optional); Salt and black pepper (to taste); 3 cups cooked brown rice (warm)

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These egg scramble bowls are softly scrambled eggs with burst cherry tomatoes, garlic and spinach, spooned over warm brown rice. They take 15 minutes.

Eggs and rice make an inexpensive, filling dinner, and this is a good way to finish off tomatoes and spinach before they turn. It’s part of our week of dinners from 10 ingredients.

It’s the meal for nights when you want real food and have no time.

Ingredients and Swaps

Eggs: Two per person.
Cherry tomatoes: Cooked until they start to burst. Diced regular tomatoes work.
Spinach: Wilted before the eggs go in.
Rice: Warm brown or white rice. Toast is a fine substitute.
Olive oil and garlic: For cooking and flavor.

Tips for Soft Scrambled Eggs

Cook the vegetables first. Let the tomato juices cook down a little so the eggs aren’t watery.
Lower the heat. Medium-low heat gives soft, creamy curds.
Stir gently. Push the eggs from the edges to the center in slow strokes.
Take them off early. Remove the pan while the eggs still look slightly wet. They finish cooking from the heat of the pan.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $3.92 from Walmart, $3.77 from ALDI · Per Serving – $0.94 to $0.98

Scrambled eggs with spinach and cherry tomatoes over brown rice

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Tomato Spinach Egg Scramble Bowls

5 from 1 vote

Soft scrambled eggs with garlic, spinach, and burst cherry tomatoes served over warm brown rice. Light, quick, and ready in 15 minutes.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

1½ tablespoons olive oil plus more for drizzling
1 cup cherry tomatoes halved
2 cloves garlic minced
3 cups fresh spinach
8 large eggs beaten
¼ teaspoon chili flakes optional
Salt and black pepper to taste
3 cups cooked brown rice warm

Method

Heat the oil in a large nonstick skillet over medium heat. Add the cherry tomatoes and cook 3–4 minutes, until they begin to burst.
Add the garlic and cook 30 seconds, then add the spinach and stir until wilted.
Reduce the heat to medium-low. Season the eggs with salt and pepper, pour into the pan, and gently stir with a spatula until softly set, 2–3 minutes.
Divide the brown rice among bowls and top with the egg scramble.
Finish with a drizzle of olive oil and a pinch of chili flakes.

Notes

Remove the eggs from the heat while they still look slightly wet; they’ll finish cooking.
Add leftover cooked chicken or turkey for extra protein.
Serve over roasted sweet potatoes instead of rice.
A sprinkle of cheese is a tasty (non-list) extra.

Toppings

A drizzle of olive oil, hot sauce, feta, avocado or a spoonful of salsa. Leftover cooked chicken or turkey can be stirred in for extra protein. For the basic method, see Easy Fluffy Scrambled Eggs.