Step 1

Heat a 10-inch skillet (I used my cast iron) over medium-low.

Step 2

Add olive oil and let heat up for a minute.

Step 3

Add frozen spinach directly to the pant and stir around while you chop the arugula, add that in next and continue to stir as the spinach comes back to life. Let it mix together for 3-4 mins. Add more arugula if you're not covering the pan.

Step 4

Next, add the chimichurri sauce and continue to mix the greens to coat in the sauce. Let cook for another couple of minutes, there should be no more frozen spinach at this point.

Step 5

Create 4 wells evenly spaced, and crack your eggs into them, cover your pan and let cook for 5-7 minutes depending on how well-cooked you like your eggs. Keep an eye on them, checking every so often to keep track.

Step 6

Season over top with salt, pepper, and herbs to garnish.

Step 7

Serve hot with a heaping serving of greens and eggs to top or distribute evenly into containers to store for up to 4 days.