Baked Eggs with Tomato, Spinach, and Onion

Baked Eggs with Tomato, Spinach, and Onion (Serves 1-2)

This morning, I found that my biggest, most beautiful heirloom tomato had cracked open. It just could not keep holding all the goodness in. To preserve as much of the tomato as possible, I decided to make it the main ingredient in a baked egg dish. I paired it with onions and fresh spinach, but the tomato was definitely the main feature. To make it easy to eat, I sliced the tomato into thin pieces. I wasn’t worried about how big the pieces were, but made sure they were thin – like closer to a 1/8 of an inch than 1/4. I included the whole tomato and that meant arranging as many as three layers of tomato in the skillet. I usually bake eggs in my small skillet for 10 minutes at 400 degrees, but baked this dish 13 minutes because the amount of tomato involved meant there was a lot more moisture to cook out than usual. The result was fabulous. The eggs flowed down between the layers of tomato, spinach, and onions with the spices whisked into them and made everything taste great. I’m glad my most beautiful tomato cracked open, prompting me to bake it with eggs. I’ll do this again even if it means slicing a tomato that is still holding on to all its goodness.

Prep and Cook Time: 20-25 minutes

Ingredient list:

Ghee or clarified butter
1 small sweet yellow onion
1 huge heirloom tomato
1 big handful of fresh spinach
5 fresh eggs
Dried basil
Garlic powder
Red chili powder
Black pepper

Directions: Pre-heat oven to 400 degrees. Chop onion into bite-size pieces. Melt ghee in the bottom of a small skillet over medium heat. Add a handful of onion to the skillet and save the rest in an airtight container in the refrigerator. Arrange a deep layer of spinach in the skillet. Slice tomato into thin slices. Very thin. Layer the tomato on top of the spinach. With a big tomato and a small skillet, this means you might have three layers in some sections. Crack 5 eggs into a bowl and whisk until well mixed. Add a dusting of salt, garlic powder, and turmeric, and a generous amount of dried basil. Add a light dusting of red chili powder. Whisk until well mixed. Pour the eggs over the vegetables in the skillet. Grind some fresh black pepper over the eggs and transfer skillet to the hot oven. Let bake 13 minutes. The eggs should be well set and firm to the touch after 13 minutes. When eggs are done, work the edges free from the skillet with a fork and then slide the eggs and vegetables from the skillet to a plate. Enjoy!

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