Baked Eggs with Spinach and Tomato Recipe

Name: Baked Eggs with Spinach and Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. olive oil; 1 medium onion; 5 oz. fresh baby spinach; 1 can whole tomatoes; 1 tsp. ground cumin; 1 tsp. salt; 1 tsp. Freshly ground pepper; 1/2 tsp. sweet paprika; 2 tsp. Hot sauce; 4 large eggs; 1/4 c. crumbled feta

Servings: persons

2 tbsp. olive oil
1 medium onion
5 oz. fresh baby spinach
1 can whole tomatoes
1 tsp. ground cumin
1 tsp. salt
1 tsp. Freshly ground pepper
1/2 tsp. sweet paprika
2 tsp. Hot sauce
4 large eggs
1/4 c. crumbled feta

1
Preheat oven to 400 degrees F. Meanwhile, in a medium saucepan, heat oil over medium-high heat.
2
Add onion and saute until soft, about 5 minutes.
3
Add spinach and saute until just wilted, about 2 minutes.
4
Remove from heat.
5
In a medium bowl, stir together tomatoes, cumin, salt, pepper, paprika, and, if desired, hot sauce.
6
Add onion-spinach mixture and stir to combine.
7
Divide among 4 oiled 10-ounce ramekins.
8
Crack an egg into the center of each ramekin, then sprinkle on feta.
9
Bake until whites are set but yolks remain soft, 12 to 15 minutes.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tbsp. olive oil, 1 medium onion, 5 oz. fresh baby spinach, 1 can whole tomatoes, and more.

Yes, Baked Eggs with Spinach and Tomato falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Eggs with Spinach and Tomato

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