Baked Eggs with Spinach and Tomatoes

Baked Eggs with Spinach and Tomatoes (Serves 4)

My favorite food evangelists recommend eating vegetables at breakfast. I dismissed their emphasis as silly for a long time, but have begun following their advice in recent weeks. I used to eat 3-4 small breakfasts in the morning – a boiled egg and a piece of fruit, a bowl of blueberries and walnut pieces, etc. Now I am often satisfied with just one meal in the morning. What am I eating? Baked Eggs with Spinach and Tomatoes is one of my new favorites.

Prep and Cook Time: 25 minutes

Ingredient list:

6 fresh eggs
1 small sweet yellow onion
Fresh spinach
1 can of diced tomatoes (I used Muir Glenn’s fire roasted with Chipotle peppers)
Extra virgin olive oil
Cayenne pepper
Garlic powder
Salt

Directions:

Pre-heat oven to 400 degrees. Coat the bottom of a large frying pan generously with olive oil over medium heat. Chop onion into bite-sized pieces. Add onion to pan and cook in the hot oil until soft. Add 4 handfuls of fresh spinach to the hot oil and stir until wilted. Season with a dusting of salt and garlic powder. Add can of diced tomatoes. Crack 6 eggs into a small mixing bowl and break yolks with a fork or whisk. Pour eggs over vegetable mixture and season with a dusting of salt, garlic powder, and cayenne pepper. Stir vegetables and egg together. Move frying pan to oven and bake for 15-20 minutes until eggs are well set and the top is firm to the touch. When done, remove from the oven. Slice into wedges in the frying pan and transfer portions to plates to enjoy.

Notes: I like this meal fresh out of the oven as supper and reheated as breakfast the next morning.

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14 Responses to “Baked Eggs with Spinach and Tomatoes”

  1. YUM! Can’t wait to try this one on Sunday morning! Thanks…kt

    • Tom Denham says:

      Great. Let us know how it comes out.

    • Sam Prindle says:

      Hi Tom!

      My wife made this for dinner this evening and it was fantastic! Highly, highly recommend. Thank you for this recipe.

      Take care,

      Sam

      • Glad to hear it! Since my directions regarding spices is to add “a dusting of salt, garlic powder, and cayenne pepper,” your wife had to exercise good judgement to make you happy.

  2. Tom,

    This looks delicious. Looking forward to making some for a dinner on Friday evening. Can you tell me the yield this recipe generates?

  3. I’m just wondering if this can be a make ahead meal and just heat it up in the microwave the next morning?

  4. Sarah D says:

    Can I double this recipe in one pan? Would the bake time be different? I’m going to make this for our Mother’s Day Brunch.

    • Tom Denham says:

      This recipe is based upon the ingredients being between 1 and 1.5 inches deep in a large skillet. If you fill a pan 2 or 3 inches deep with ingredients, the cooking time may need to double and the extra time required to get the eggs to set on the inside may lead to too much browning on the surface. I would try to keep anything I did to about 1.5 inches deep. Cooking in two skillets would probably be better than cooking in one big pan because of the issue of depth.

  5. Lynn Izard says:

    I made this for dinner tonight and my husband and I both loved it. We can’t wait to make variations. The possibilities are endless! Artichokes, mushrooms, roasted zucchini, roasted red, orange, and green bell peppers, poblanos! Thank you!

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