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Spinach & Tomato Baked Eggs - Thailand 1 Dollar Meals
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–+ servings

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.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

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.