Tomato Spinach Baked Eggs
Eggs baked in a garlic tomato sauce with wilted spinach and feta. Serve from the skillet with crusty bread.
Sample recipe in development. Cooking times are estimates; kitchen testing is still pending.
A note on this recipe
A short stovetop simmer thickens the tomatoes before the eggs go into the oven. Spinach wilts in the sauce, and a little feta adds salt and texture to each spoonful.
Use an oven-safe skillet with enough room to keep the eggs apart. If yours is not oven-safe, transfer the hot sauce to a small baking dish before adding them.
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1/2 tsp sweet paprika
- 1 can (14 oz / 400 g) crushed tomatoes
- 1/4 cup (60 ml) water
- 3 cups (90 g) baby spinach
- 1/4 tsp fine salt
- 4 large eggs
- 1/4 cup (35 g) crumbled feta
- 1 tbsp chopped parsley
- 2 thick slices bread, to serve
How to make it
Heat the oven to 375°F (190°C). Warm the oil in an oven-safe 10-inch skillet over medium heat.
Cook the onion for 5 minutes until soft. Add the garlic and paprika and stir for 30 seconds.
Add the crushed tomatoes, water and salt. Simmer for 7–8 minutes, then stir in the spinach until wilted.
Make four shallow wells and crack an egg into each. Scatter the feta around the eggs.
Transfer the skillet to the oven and bake for 10–13 minutes, until the whites and yolks are set. Check from 10 minutes because oven heat and egg size vary.
Use oven gloves to remove the skillet; the handle stays hot. Add parsley and serve with bread.
Kitchen notes & substitutions
Reduce the sauce first
A watery sauce makes the whites spread and can leave the dish soupy after baking.
Keep the handle covered
Leave an oven glove over the handle once the skillet is on the table to remind everyone it is hot.
Use a baking dish if needed
A small warmed baking dish works; allow a little extra time if it was cold when filled.
Storage & making ahead
Best served immediately. Refrigerate leftovers promptly for up to 2 days and reheat to 165°F (74°C). The eggs will become firmer on reheating.
For temperature guidance, see FoodSafety.gov.
Questions about this recipe
Can I use frozen spinach?
Yes. Thaw about 1/2 cup, squeeze it dry and stir it into the sauce before adding the eggs.
Can I make the sauce ahead?
Yes. Refrigerate the sauce for up to 3 days, then reheat fully before adding the eggs and baking.
Tomato Spinach Baked Eggs
Eggs baked in a garlic tomato sauce with wilted spinach and feta. Serve from the skillet with crusty bread.
Ingredients
Instructions
- Heat the oven to 375°F (190°C). Warm the oil in an oven-safe 10-inch skillet over medium heat.
- Cook the onion for 5 minutes until soft. Add the garlic and paprika and stir for 30 seconds.
- Add the crushed tomatoes, water and salt. Simmer for 7–8 minutes, then stir in the spinach until wilted.
- Make four shallow wells and crack an egg into each. Scatter the feta around the eggs.
- Transfer the skillet to the oven and bake for 10–13 minutes, until the whites and yolks are set. Check from 10 minutes because oven heat and egg size vary.
- Use oven gloves to remove the skillet; the handle stays hot. Add parsley and serve with bread.
Sample recipe, not yet kitchen-tested. Image illustrative.
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