Baked eggs with spinach & tomato

Baked eggs with spinach & tomato

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(18 ratings)

Prep: 5 mins Cook: 15 mins


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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  • 100g bag spinach



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

  • 400g can chopped tomatoes



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

  • 1 tsp chilli flakes
  • 4 eggs



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


  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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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.
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.
12th Jun, 2015
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
4th Apr, 2015
Such a simple breakfast recipe to throw together. Improvise with different veg and flavours.
15th Jan, 2015
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
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.
21st Apr, 2014
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
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!
9th Jun, 2013
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.
26th May, 2013
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.


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