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Baked Eggs with Spinach and Tomato Recipe

Baked Eggs with Spinach and Tomato Recipe

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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.


  • 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


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!)

Baked Eggs with Mushrooms and Spinach

Easy peasy individual baked eggs with garlicky sautéed mushrooms and wilted spinach. Healthy, hearty and quick! Serve for breakfast, lunch or dinner with lots of buttered toast! Great for guests or for individual servings.

Say hello to my dinner for the last four days.

I mean, it’s breakfast for dinner, which is the best kind of dinner.

Plus, I’ve been exhausted with jet lag and the 8,000 loads of laundry post-Thailand.

So in an effort to make up for all the fried spring rolls I had, I loaded these up with tons of spinach.

Because greens are good for you, right?

That and it balances out the heavy cream.

But the most important thing to note here is this.

Nothing else really matters except the buttered toast.

Because we need this as our very important dipping vessel to break into that perfect runny yolk.

What you need for a Baked Eggs Recipe

(this recipe serves 2)
OIL for sauteing
2 cup fresh SPINACH
2-4 GREEN ONIONS (chopped)
2 small ROMA TOMATOES (chopped)
3-4 GARLIC cloves (finely chopped)
chopped JALAPENO (optional)
freshly grated PARMESAN or ROMANO CHEESE
SALT and PEPPER to taste
½ cup chopped PARSLEY (optional)
sprinkle of PAPRIKA and fresh herb for GARNISH (optional)

Anti Hangover Baked Eggs in Spinach and Tomato (5+20 Min, Vegetarian)

This particular recipe started as one we were researching for hangover ‘cures’.

With Christmas, New Year and most certainly hangovers looming on the ever nearing horizon, we decided to try and create a vegan and a vegetarian dish that would potentially allay that most horrible of feelings – the morning after.

Our initial research threw up some decent finds. ‘Cures’ are varied, widespread and unproven – but three things are often repeated potassium, sodium and cysteine ( 1, 2, 3 ).

With this is mind we already made the vegan peanut butter banana sandwich , for those days when anything more complicated becomes an impossible task.

As mentioned, this recipe started as a hangover alleviator. But the baked eggs in spinach and tomato turned into so much more than that – it’s absolutely delicious.

Sure, the spinach leaves add the much needed potassium, and the eggs provide the cysteine (the salt’s there too, don’t worry), but this one is just great for any morning. It’s vegetarian too.

Give it a try and let us know what you think!

If that’s not enough for you, here are some more recipes that could help make you feel a little better:

Both are very easy to make and well worth it!

PS. What about greasy food you may ask? Well, it’s a myth according to many sources. Instead of relieving you, fat could actually cause more trouble in your belly ( 4, 5 ).

Related Video

Tasty little breakfast treat. I threw caution to the wind and used a duck egg - very rich.

That was easy! I've never done baked eggs before and this was a simple recipe. I added blue cheese and subbed milk for cream because it's what I had on hand. I think I'll put foil on the next time because the top turned out a little rubbery (I don't like runny eggs).

I liked the suggestion of garlic and cheese, I also added hot peppers. The timing is crucial, I like my eggs poached and semi runny. I did it for 12 minutes then added 3 more. wish I hadn't. Would make this again

Used 1 lb baby spinach (no cutting required) and added sliced mushrooms, one clove of garlic, and a pinch of fresh nutmeg. Really good, but be sure to keep an eye on the eggs to keep them from overcooking.

Easy but delicious enough to be special. Had it for our Christmas breakfast after opening presents. Lactose intolerant people in our house, so I subbed coconut milk from a can for the heavy cream. Baked the eggs in pottery bowls since that's what I have. Served with bacon and toasted English muffins.

I precisely followed the recipe except I used 4oz ramekins as I did not have 8oz. Upon checking the eggs at 15 minutes, the middle seemed runny so I left them in another 5 or so minutes. Overall the flavor was very delicious, but required more salt than indicated. Also, the yolk was completely cooked. Iɽ like to try this recipe again with proper ramekins to see if that affects cook time.

Quick and easy. I didn't use any cream for the spinach but added Parmesan cheese and garlic. I left the ramekins in the oven for about 12 minutes but the yolks were almost fully cooked. Will try again for less time next time!

I followed the recipe as directed and found the result to be just okay. 15 mins in the oven was too long for me, so keep an eye on the eggs. I wouldn't make it again as directed, but maybe add cheese and other extras.

this is a great way to change up the typical egg scrambles and omelettes. used milk instead of cream and added bell peppers as well. definitely a keeper recipe!

Very yummy! It was like spinach quiche without the crust.

Couldn't believe how tasty this was considering how simple it was. I used a pound of frozen chopped spinach and sprinkled with Parmigiano Reggiano before baking. I reduced baking time to 14 minutes and yolk was nearly set, but this may be because I used shallow ramekins. Would be nice with a tomato salad.

"Runny" eggs are not my favorite, but my husband loves his eggs sunny side up so I tried this dish for him. He loved it and I must admit I enjoyed the combination of flavors. I served a side dish of rosemary roasted potatoes along with the bacon and toast. It turned out to be an easy and delicious weeknight supper.

Made this with frozen buttered spinach (1 pkg filled two ramekins) and then omitted the cream entirely. Grated some Gruyere cheese over the top, added a 1/2 teaspoon of breadcrubs (just a light sprinkle) and then a dash of paprika for the color. It came out amazingly well. My husband, who is a picky eater, loved it! Will definitely be making this again -- using the frozen buttered spinach saved so much time and made it so easy.

This was wonderful! I halved the recipe since there are only two of us, and I sprinkled some fresh grated parmesan on top when it was done. We like runny eggs so the cooking time was a little bit too long. Next time I'm going to try with chard instead of spinach.

I could not figure out why i had never tried eggs over creamed spinach before. what a terrific marriage. while i liked it like this, i also have made it in the Ham crisps that are described in the " baked eggs and mushrooms " on this site - have a couple of mushroom haters in the house, so this was a wonderful option! try it !!

Delish! With slight modifications: half sauteed spinach, half sauteed mushrooms. Put the veggies in the ramekins, then added the egg, then S&P, 1 Tbsp cream poured over (no need to add to the spinach first), then sprinkled with parmesan and baked. You could substitute other veggies, meats, cheeses. seems fairly foolproof.

Very yummy and easy dish to make especially when you want to serve a special breakfast for many people. Some modifications I made were to chop the onions in a food processor and use whole milk (instead of cream) to make a bernaise-like sauce after adding a tablespoon of flour to the onions and butter. I also cooked the eggs together in one big pan, so it came out looking like a casserole. Using the specified cooking time and temperature, the eggs came out fully cooked, with the yokes hard and fully formed. Next time I'll reduce the cooking time by a couple of minutes.

I'm on a low carb diet and I am sick to death of eggs. I was looking for some new ideas and this seemed like a nice change of pace but I had no real high hopes. I was pleasantly surprised, it's really yummy. I added a minced clove of garlic and a sprinkling of asagio cheese to the onion/spinach mixture and sprinkled a touch of cheese on top befoe baking. I also used evaporated milk instead of the cream.

this was a good recipe. very easy to make and really no fuss. i used olive oil instead of butter. i didn't chop the spinach as it wilts down when it gets cooked. i served it with english muffins and overall people thought it was good.

i'm very low-maintenance, so this recipe appealed to me immediately. i had a great time preparing it, and it came out to be very delicious! i would only suggest adding some sort of cheese, or sour cream to the spinach to kick the flavor up a notch. besides that, it was easy to make and a pleasure to eat!

I made this for a brunch for my cooking club and it was great! Changes I made were to add a dash of garlic powder to the sauteed onions and spinach and I added about 1 T. shredded parmesan cheese to the spinach mixture. Once assembled I sprinkled a little more parmesan cheese on top of each egg and baked. Everyone loved them!

Very good. I would stick to hte 15 minutes and leave them set a minute if you think too runny, the heat of the raminkins and the spinach cookies them through. I also took advice and for the cream, I actually added about 1 tbsp cream cheese and then justed added half and half to the consistancy I wanted, wasn't much, maybe 3 tbsp. very good. served with toast.

This was fabulous! I added a bit of feta cheese to each ramekin. Also, because I am fussy about yolks, I baked them a bit too long, but they were still good. I might whisk the eggs first next time. But all in all, very flavorful. Yum!

I don't eat eggs, but everyone for whom I made these really liked them. I used olive oil instead of butter, and milk (a lesser amount) instead of cream, and they turned out very well. One yolk broke accidentally, but it turned out better, as that particular guest hates anything that even approximates a runny yolk. local organic spinach!

I baked these until the yolks were almost set, but that made the whites tough. Liked the spinach.

Ideas for Customizing Baked Eggs

This dish is, frankly, just fine scooped into a bowl and then right into your mouth. However, if you want a little extra somethin' somethin', may I recommend the following:

  • Sopping up the entire dish with big chunks of baguette. They don't even need to be cut neatly. In fact, you'd be doing a disservice to this dish by treating it like a first date with your best manners. This dish asks you to be sloppy. Tear off a chunk of bread and use it as a spoon.
  • Scoop this dish up with some tortilla chips — preferably the kind that look like little bowls. Is it an ordinary way to eat baked eggs? No. Does it taste delicious? Yes!
  • Serving it over rice. Breakfast, lunch, dinner, doesn't matter — this dish pairs well over a nice bed of white or brown rice. Add the bread too, if you're feeling rather daring.
  • Serving it over a nice white, navy or pinto bean. You can add the beans to the tomato mixture before baking for that matter as well for a little extra dose of protein.
  • Add in a sausage. I would recommend cooking the sausage first before adding to the mixture. Chorizo or chicken sausage would be delicious in this dish. You can take the sausage out of the casing and cook it up first, or cook it whole, then slice it before adding it to the tomatoes. Serve it all over rice for a filling dinner entree.
  • Add a bag of frozen, mixed veggies to the tomato mixture (remember to saute first before baking).
  • Add some heat — red pepper flakes, chilis, chili powder, paprika, Tabasco, whatever is your heat preference, add it in. Add spice before cooking, after, or both!
  • Separate this into in four single-serving dishes before baking (two eggs per dish) as a fun way for everyone to get his or her own dish or to meal prep this for four breakfasts ahead of time.

Rocco DiSpirito's Baked Eggs in Tomato Sauce with Ricotta & Spinach

1 1/4 cups finely diced yellow onion (from 1 large onion)

1/8 tsp. crushed red pepper

3/4 tsp. fine sea salt, divided

1/2 tsp. black pepper, divided

2 cups packed fresh baby spinach

2 cups crushed canned tomatoes (from 1 [28-oz.] can)

1 cup whole-milk ricotta cheese

2 Tbsp. chopped fresh flat-leaf parsley

1. Preheat oven to broil with rack positioned 5 inches from heat source. Heat oil in a cast-iron skillet or a heavy-bottomed broiler-safe pan over medium high. Add onion and garlic cook, stirring constantly, until softened, 3 to 4 minutes. Stir in oregano, thyme, red pepper, 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Stir in spinach cook, stirring occasionally, until wilted, about 2 minutes. Add crushed tomatoes and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Reduce heat to medium, and let mixture come to a simmer. Remove from heat.

2. Make 4 small wells in mixture in skillet crack 1 egg into each well. Dollop ricotta onto sauce around eggs.

3. Transfer skillet to preheated oven. Broil until egg whites are just set and yolks are still runny, 5 to 6 minutes. Sprinkle with parsley, and serve.

Quick tip! If you can&apost find crushed tomatoes at the store, buy tomato puree instead. "It can sub for all tomato products in any recipe, including this one," says DiSpirito.

Tomato, Spinach, and Parmesan Baked Eggs

In our house, we like our eggs when the whites and yolk are set and you can eat them on thick slices of buttered toast. Because, frankly, who needs a fork when you have toasted and buttered ciabatta? (I kid. Sort of.) After one bite you’ll be thinking about these baked eggs for days, I tell you. Whether you’re feeding a large crew or just need to whip up breakfast for yourself, this wholesome meal is your jam.

Reprinted from Simply Scratch by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2015, Laurie McNamara

Learn more about Laurie’s cookbook, Simply Scratch, and check out the recipes Faith and the gang talked about during The Food Schmooze® brunch celebration.

For More Beans Recipes

Thank you for reading my Beanz Baked Eggs With Spinach And Tomatoes post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.

Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Beanz baked eggs with spinach and tomatoes ! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.

About the Cookbook: Gourmet Cooking for One or Two

The subtitle of this amazing cookbook says: “Incredible Meals That Are Small in Size but Big on Flavor.” And it is totally true. This Baked Eggs recipe will certainly attest to that. The author April Anderson is a fellow founder of a food blog called Girl Gone Gourmet, and she knows plenty about gourmet food. She’s been creating these type of recipes for quite a while.

Typically, most of the recipes found online or in cookbooks call for at least 4 servings. And if you’re cooking just for yourself, or for yourself and your significant other, you may find it difficult to adjust the recipe in half or in a forth. Sometimes cutting the servings may even produce an altogether different result.

This is where April’s cookbook can come in handy. Her cookbook is designed for people who are cooking for one or two. But it’s not just any “blaa,” boring cooking. It’s a Gourmet Cooking for One or Two.

The book is divided into 5 separate sections, each containing between 10-17 recipes. I’ll give you the sections and a few listed recipes from each section that will make you want to jump on Amazon and get this book for yourself ASAP.

Updated Classics to Serve Yourself (and Not a Crowd):

  • Chicken Meatballs with Spring Green Spaghetti
  • Mushroom Pancetta Bolognese
  • Turkey Chili – Topped with Mashed Potatoes

Scaled-Down Comfort Food:

  • Balsamic Pot Roast
  • Southwest Shepherd’s Pie
  • BBQ Turkey Meatloaf with Zucchini Fritters

30-Minute Single-Serving Dinners

  • Pappardelle with Roasted Red Pepper Pesto and Sauteed Fennel (this one is featured on a cover of the book)
  • Crispy Fish Tacos with Radish0Citrus Slaw
  • Steak and Peppers with Summer Herb Orzo

Simple One-Pan, One-Pot, and Sheet-Pan Dinners

  • Pork Chops with Savory Bacon Hash
  • Potato, Bacon and Brie Frittata
  • One-Pan Chipotle Macaroni Beef

Two-Servings Soups, Stews, and Chilis:

I hope I’ve sufficiently teased your excitement and curiosity about this amazing cookbook. Again, you can get it on Amazon (Gourmet Cooking for One or Two) and if you do, please let me know which recipe you decided to make. And here I’m giving you one to try: Baked Eggs in Tomato Spinach Cream Sauce. Enjoy!

Watch the video: ΣΑΛΑΤΑ ΜΕ ΣΠΑΝΑΚΙ!!


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