Veggie baked eggs recipe – a delicious recipe with spinach, tomatoes, olive, chilli flakes, eggs, mushrooms. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Pre-heat the oven to 200C/180C fan.
2
Fry the mushrooms in the olive oil until caramelised.
3
Heat a small saucepan and add the spinach.
4
If you have just washed the spinach then there is no need to add any water to the pan there will be enough moisture on the leaves.
5
Divide the cooked spinach between two dishes or four small ramekins.
6
Add the cooked mushrooms.
7
Put a generous spoon of chopped tomato into each dish.
8
Make wells in the dishes and crack in the eggs into each dish, either two for a larger dish or one in each using four smaller dishes.
9
Sprinkle over a pinch of chilli flakes, the grated Parmesan and the pine nuts.
10
Bake for 15 minutes in the oven or until the eggs are just cooked.
307
kcal
Calories
22
g
Fat
5
g
Carbs
24
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 80 g (2.8oz) spinach, 150 g (5.3oz) chopped tomatoes, 1 tbsp olive or coconut oil, 1 tsp chilli flakes, and more.
Yes, Veggie baked eggs recipe 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.
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