Baked eggs with spinach & tomato

Baked eggs with spinach & tomato

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(10 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

A rustic dish with a delicious combination of flavours and just four ingredients, try whipping it up for brunch

Nutrition and extra info

Additional info

  • Gluten-free
  • Healthy
Nutrition info

Nutrition per serving

kcalories
114
protein
9g
carbs
3g
fat
7g
saturates
2g
fibre
2g
sugar
2g
salt
0.43g

Ingredients

  • 100g bag spinach
  • 400g can chopped tomatoes
  • 1 tsp chilli flakes
  • 4 eggs

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, October 2011

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Comments

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mrsljpowell's picture
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I've cooked this twice now, once with tinned tomatoes and once with fresh. Both times I took advice from previous comments and didn't bother wilting the spinach; maybe it would be helpful if the ramekins are small but other than that I can't see the point in doing so. The tinned tomatoes definitely work better, the fresh made the whole thing rather dry but it was still a very enjoyable Sunday brunch that I will definitely be making again

beepocini's picture

Didn't really stick to the recipe after reading previous comments. Instead fried 1 onion and 2 cloves of garlic then added 2x400g tins of tomatoes and some dried herbs and left to reduce slightly. Meanwhile grilled some bacon and chopped some olives before adding to tomato mixture which was then poured over non-wilted spinach. Simply added the eggs and cooked. Served with a bit of tabasco. Delicious!

marywesterback's picture
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Made this for supper last night. Used a tin of crushed tomatoes and 4 large fresh ones, added some crushed garlic, chopped cooked bacon, and tweaked it a bit for everyones preference. Served with fresh soda bread, it was lovely. I'll definitely make again.

gardenfaery69's picture

Tried this yesterday to use up home grown spinach that seems to grow as soon as I pick it at the moment! Eaten with hot, cheese topped, crusty bread it is delicious.

mellalite's picture
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Lovely recipe - perfect balance of flavour and seasoning, definitely something I'll make again!

helloeve's picture
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Really good, but needed a bit more of the veg. To the tomatoes i crushed some garlic and added oregano and lots of ground pepper. Also we left the eggs just a little too long and the yolks hardened, otherwise would definitely make again

hammyhob's picture

This has ended up being our Sunday morning breakfast in bed. Now, I drain all the juice from the tomatoes and don't bother wilting the Spinach as the oven does that for you. Add an oxo to the tomato too, truly delish.

_loulou_'s picture
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This is truly a wonderful dish. The eggs do take longer than stated, if you don't like runny whites. We add paprika, seasoning, black olives and capers to the spinach/tomato, and put goat's cheese or buffalo mozzarella on top, and serve with smoked salmon or chorizo. This really tastes like a guilty pleasure dish rather than something extremely healthy and nutritious! Next time will have some nice wholemeal bread to mop up the lovely tomatoey cheesy juices.

sebyc3000's picture

very nice dish, however sliced fresh tomatoes i think taste nicer and then you don't need to wilt and drain the spinach and lose all the healthiest ingredients within!

keelz2010's picture

Mmmm. Just made this in a slightly larger dish with two eggs instead of one. I didn't drain the tomatoes as I liked the jucie at the bottom and mopped it up with a wholemeal pitta. I didn't have chilli flakes so added a small dribble of chilli oil instead which was fine. It's quite plain so next time I'd probably add some herbs or onion for more of a kick. Nice and filling though, looks good, cheap and easy to make. Thanks!

try-it-twice's picture
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100g spinach between four people? 400g spinach, 400g tomato, 4 eggs would be better. After wilting the spinach it hardly covered the dish bottom, and was drowned in tomato. Also, draining the tomatoes before adding would be useful. A good recipe with some small adjustments.

acphil27's picture

Great breakfast dish no hastle, healthy and tasty

pepper87's picture

I've just had this for my breakfast and it is a great, quick and easy recipe. I cooked some chorizo and onion first then added the chopped tomatoes and added the spinach to wilt it. Then transferred it to a small oven dish and made a well for my egg. I seasoned my egg with salt and pepper and then popped it in the oven on the recommended temp for 15 mins....mmmm yummy

bethocallaghan's picture
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Good starter recipe. Enjoyed it but nothing amazing.

janetbrookes's picture
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Really loved this recipe and makes a lovely winter lunch. Even better with some added prosciutto and a little grated parmesan!

sami_anne's picture
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I was a bit disappointed in this dish, i love all the ingrediants in it but it didnt mix well for me, i may try it again but adding some other herbs to it.

motoko's picture

This recipe reminds me of a tapas restaurant I once went. It is so delicious!! Seasoned it with some salt, pepper and some sweet paprika to give it an even more yummy taste. For added taste some melted mozzarella would be great too.

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