Baked eggs with spinach & tomato

Baked eggs with spinach & tomato

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(21 ratings)

Prep: 5 mins Cook: 15 mins

Easy

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

  • Gluten-free
  • Healthy

Nutrition: per serving

  • kcal114
  • fat7g
  • saturates2g
  • carbs3g
  • sugars2g
  • fibre2g
  • protein9g
  • salt0.43g
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Ingredients

  • 100g bag spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 400g can chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tsp chilli flakes
  • 4 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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.

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Comments, questions and tips

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137SMD
2nd Mar, 2018
1.05
I read the recipe, thought, this will taste mostly of tinned tomatoes. But I told myself I should trust the source, so I didn't cook the tomatoes with olive oil, oregano, a little sugar, etc, as I normally would. I put them in the dish straight from the tin, as instructed. And left the spinach similarly unadorned. It's the kind of dish that gives "healthy" food a bad name. Waste of good ingredients.
AnaGo
22nd Feb, 2018
3.05
Made this last night and it was ok. I think is missing something so I might try it again but adding more ingredients. The eggs take longer to cook unless you like runny whites. The sauce was also a bit watery .
burntsalad
15th Oct, 2015
made this last night. i added garlic, spring onion, worcester sauce and a stock cube to the chopped tomatoes, and shored up the walls of the egg 'well' with a couple of slices of fresh tomato. really nice. i didn't have individual ramekins so i used a loaf tin for two portions and it worked fine. we had a side of rosemary sweet potato chips too - that padded the meal out a bit. and i had the leftovers on buttery toast with a fried egg for my tea today :)) easy-peasy and absolutely lovely.
crinclark
10th Oct, 2015
Used up leftover homemade spicy salsa from a chilli the night before. We keep 3 beautiful hens, are veggie, and I'm always looking out for good recipes. Added extra black pepper, and served it with potato wedges as a more substantial lunch. Very good indeed. Will do this again.
lizleicester
12th Jun, 2015
5.05
Good way to use up some of our spinach glut. Husband added grated cheese on top of his egg but I liked the chilli tomato/spinach as it was.
TheEightHours's picture
TheEightHours
4th Apr, 2015
Such a simple breakfast recipe to throw together. Improvise with different veg and flavours. https://theeighthours.wordpress.com/2015/04/04/baked-easter-eggs/
levina_masterson
15th Jan, 2015
1.05
Yerk. Really didn't enjoy this recipe at all. Even with the addition of chilli and seasoning, it tasted really bland and watery and the flavours didn't go well together at all. The egg needed longer to cook too. Not great!
SawyerSauce's picture
SawyerSauce
1st Jul, 2014
Loved the flavours especially with the added chilli, gives it a nice kick! Will try others' suggestions for variety but is lovely already simply following the easy recipe. Wilted my spinach only slightly but cooks well in the oven anyway. Top nosh.
mrsljpowell
21st Apr, 2014
4.05
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
2nd Mar, 2014
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!

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