header

Baked Eggs with Spinach and Tomato

The perfect recipe for a hearty breakfast or brunch. If you have ramekin bowls, this would make for an elegant dish that will be a feast for the eyes.

Prep Time 40 minutes
Serves: 4
Difficulty Level: Low
Baked Eggs with Spinach and Tomato Image Source: Country Living
Ingredients for baked eggs:
Olive oil - 2 tbsp.
Onion - 1
Spinach - 5 oz. (torn to small bits)
Canned tomatoes - 1 can
Cumin - 1 tsp.
Salt and Pepper - to taste
Sweet paprika - 1/2 tsp.
Hot sauce - 2 tsp. (optional)
Eggs - 4
Feta cheese - 1/4 cup (crumbled)
Method of preparing the baked eggs:
  1. Preheat oven to 400°F. Heat the oil over medium-high heat. Sauté the onion for about 5 minutes, until soft. Add the spinach and sauté until it has wilted (about 2 minutes) then remove from heat.
  2. In a medium bowl, stir the tomatoes, cumin, salt, pepper, paprika and - if using - hot sauce. Add the onion-spinach mixture and stir to combine, then divide among 4 oiled 10-ounce ramekins. If you don't have those, a cupcake dish will do.
  3. Crack an egg into the center of each ramekin and sprinkle the feta. Bake until the whites are set but the yolk remains soft - about 12 to 15 minutes.
Source: Country Living
Get the newest recipes directly to your inbox
Did you mean:
Continue With: Facebook Google
By continuing, you agree to our T&C and Privacy Policy
Get the newest recipes directly to your inbox
Did you mean:
Continue With: Facebook Google
By continuing, you agree to our T&C and Privacy Policy