Spinach & Tomato Baked Eggs
Sounds good. This calls for fresh baby spinach, I will rework this when I make and use frozen chopped spinach. On my to cook list.
Ingredients
- 4 eggs, chicken or duck
- 2 tablespoons olive oil
- 1 onion, diced
- 140 grams fresh baby spinach
- 1 can whole peeled tomatoes, drained and chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika, sweet paprika if you have it
- 2 teaspoons hot sauce, optional
- 1/4 cup Feta cheese, crumbled
Instructions
- Preheat your oven to 200 C. Oil 4 ramekins or Pyrex 10 ounce dishes.
- Heat the oil in a medium saucepan, add the onion and saute until soft, about 5 minutes. Add the spinach and saute until wilted, about 2 minutes, then remove the pot from the heat. If you are going to be using Pyrex dishes, let this cool to room temperature.
- In a mixing bowl, mix together the tomatoes, cumin, salt, pepper, paprika, and hot sauce if using. Then stir in the spinach mixture until just combined. Divide into the 4 ramekins or Pyrex dishes and make a depression in the center of each.
- Crack an egg into each dish and sprinkle with the Feta cheese. Bake for 12 to 15 minutes, until the whites are set and the yolks still soft.
- Serve with some toast for a breakfast, lunch, or even a light dinner.
Notes
Low cost.
Adapted from an internet recipe.
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