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Baked Eggs in Spinach and Tomato

  • March 13, 2015
  • By Carly Neave

Baked eggs in spinach and tomato

Baked eggs are my substitute for beans on toast. Super quick, easy to do and the perfect warming breakfast, lunch or dinner! This is the recipe for when you get home at night after a long day and don’t fancy whipping together the all singing, all dancing 5* meal. Or, for the perfect kick start to the day when you don’t feel like your saturday morning omelette. For me, it was a little goldmine for a weekend breakie. Jack, my better half, honestly I swear eats everything going in the fridge with room for more. So instead of whipping up the usual two different breakfasts (I am pleased to say I don’t need to eat the same amounts of protein, thank god) in two different pans with different ingredients, I wanted a SIMPLE all encompassing dish that would mean I wasn’t dancing around for hours in the kitchen before I actually got to eat – WELCOME to my life, a single delicious baked eggs dish that serves more than one person. Hurrah!

Screen shot 2015-03-13 at 20.41.39

The spicy and warming tomatoes give a real punch of flavour to the dish, and as an added extra – smells like an absolute dream when cooking. The spinach has a sweet, crunchy texture and fills you up on your daily greens and then eggs – just mmm! Soft, oozing yolk and protein packed egg white.

Baked eggs

You can serve solo or if its a dinner, pop some salad on the side with some warm nutty bread!

Baked eggs

Baked Eggs in Spinach and Tomato
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast, lunch, dinner
Serves: 2
Ingredients
  • 2 fresh tomatoes
  • ½ of can chopped tomatoes (200g)
  • 1 red onion
  • 1 garlic clove
  • Handful of chopped parsley
  • Handful of fresh basil
  • 1 tsp paprika
  • 1 tsp of chilli flakes.
  • Pinch of salt and pepper.
  • 4 organic eggs
  • 100 organic fresh spinach
Instructions
  1. Pre-heat the oven to 180℃
  2. Chop the garlic and onion and fry in a pan for 5 minutes on a medium heat.
  3. Drain the can of chopped tomatoes so that you are left with half (200g). This will consist of much more tomatoes than 'sauce' and add to pan.
  4. Chop the fresh tomatoes and drain of any excess liquid - add to pan along with paprika, chilli, salt and pepper.
  5. Let this simmer for 5 minutes and remove from heat.
  6. Put the fresh spinach straight into the pan and mix - pour all of this into a oven-proof dish.
  7. With a spoon make a small well and crack in the egg, repeating for all 4.
  8. Bake in the oven for 12-15 minutes or until the eggs are done the way you like! This gives a runny yolk.

 

 

 

By Carly Neave, March 13, 2015 Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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Carly Neave

Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!

About Me
Hi, I'm Carly!
A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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