Baked Eggs with Spinach and Tomato Recipe


Nutrition

Cal/Serving: 243
Daily Value: 12%
Servings: 4

High-Fiber
Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat13g20%
Saturated3g13%
Trans0g0%
Carbs23g8%
Fiber8g33%
Sugars11g0%
Protein15g29%
Cholesterol186mg62%
Sodium547mg23%
Calcium238mg24%
Magnesium181mg45%
Potassium1874mg54%
Iron7mg37%
Zinc2mg15%
Phosphorus274mg39%
Vitamin A19039IU381%
Vitamin C96mg159%
Thiamin (B1)0mg17%
Riboflavin (B2)1mg33%
Niacin (B3)3mg16%
Vitamin B61mg37%
Folic Acid (B9)409µg102%
Vitamin B120µg7%
Vitamin D1µg0%
Vitamin E7mg34%
Vitamin K853µg1066%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Baked Eggs with Spinach and Tomato
Maryse Chevriere

This dish works as either a healthy breakfast/brunch option or an easy weeknight dinner. Feel free to play with variations on this one like adding crumbled feta to the mixture before it goes in the oven or substituting other greens like kale or Swiss chard for the spinach.

My one piece of advice, well, maybe my two biggest pieces of advice are 1) make sure to serve this with a hearty piece of bread to soak up all the juices and 2) take the eggs out a minute earlier than you would think because they will continue to cook even after you take them out of the oven. Of course, if you'd rather not have your egg yolks runny, then you can leave them in a little longer. 

Click here to see 8 Healthy Breakfast Options.

4
Ratings32

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, sliced thinly
  • 1 garlic clove, peeled and minced
  • 10-12 medium-sized tomatoes, preferably on the vine, sliced in half
  • Salt and freshly cracked black pepper
  • Pinch of red chile flakes (optional)
  • 24 ounces baby spinach, washed with water still clinging to leaves
  • 4 eggs
  • Grated Pecorino Romano, for garnish
  • Hearty bread, for dipping

DIRECTIONS

Preheat the oven to 350 degrees. 

In a large sauté pan, heat the olive oil over medium-high heat. When hot, add the shallots and cook until soft and tender, about 3-5 minutes. Add the garlic and cook for one minute more. Then add the tomatoes and turn the heat up to high. Season with salt, pepper, and the chile flakes if using, and stir. 

When the tomatoes have begun to blister and soften, about 5-7 minutes, add the spinach and combine with the rest of the ingredients, until all the leaves are coated. Cook for about 30 seconds to a minute more, until most of the leaves are wilted. Season as needed and then remove from the heat. 

In either 4 ramekins or 1 or 2 ovenproof dishes place the tomato-spinach mixture, creating a bed for the eggs. Crack the eggs into the pan(s), distributing them evenly. Add a touch of cracked pepper and bake in the oven for about 10-12 minutes, until just before the egg whites set. 

Remove and garnish with the cheese. Serve immediately in the ramekins or pans, making sure not to burn yourself because they will be quite hot. (And make sure not to forget the bread!)

Recipe Details

Prep time: 5 minutes

Total time: about 25 minutes

This recipe can be easily made for 1, 2, or 3 people, just divide the ingredients and give one egg to each person. 

 

Servings: 4

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1 Comments

Erin Swing's picture

Looks so delicious! And healthy!

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