Baked Eggs with Spinach and Tomato Recipe

Baked Eggs with Spinach and Tomato Recipe
Staff Writer
Baked Eggs with Spinach and Tomato

Maryse Chevriere

Baked Eggs with Spinach and Tomato

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.


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!)


Calories per serving:

243 calories

Dietary restrictions:

High Fiber Vegetarian, Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 13g 20%
  • Carbs 23g 8%
  • Saturated 3g 14%
  • Fiber 8g 33%
  • Trans 0g
  • Sugars 11g
  • Monounsaturated 7g
  • Polyunsaturated 2g
  • Protein 15g 29%
  • Cholesterol 186mg 62%
  • Sodium 547mg 23%
  • Calcium 238mg 24%
  • Magnesium 181mg 45%
  • Potassium 1,874mg 54%
  • Iron 7mg 37%
  • Zinc 2mg 15%
  • Phosphorus 274mg 39%
  • Vitamin A 1,020µg 113%
  • Vitamin C 96mg 159%
  • Thiamin (B1) 0mg 19%
  • Riboflavin (B2) 1mg 36%
  • Niacin (B3) 3mg 17%
  • Vitamin B6 1mg 37%
  • Folic Acid (B9) 409µg 102%
  • Vitamin B12 0µg 7%
  • Vitamin D 1µg 0%
  • Vitamin E 7mg 34%
  • Vitamin K 853µg 1,066%
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