Baked Eggs With Spinach & Tomato
Brighten up your morning routine with this simple and flavorful Baked Eggs with Spinach recipe. Fresh spinach leaves are wilted and mixed with zesty chopped tomatoes and a hint of spicy chili flakes, creating a vibrant base for perfectly baked eggs. This dish can be easily customized to suit your taste preferences and makes for a satisfying breakfast or brunch option. Enjoy a nutritious and delicious meal by trying out this recipe today!
— Constant Cookbook
Ingredients
- 100g bag spinach
- 400g can chopped tomatoes
- 1 tsp chilli flakes
- 4 eggs
Instructions
- Heat oven to 200C/180C fan/gas 6. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.
- Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread, if you like.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 114 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 3 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.43 milligram of sodium
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