Baked Eggs with Spinach and Tomatoes
Per serving
A light country dish where fresh spinach and juicy tomatoes create an aromatic mix – only four ingredients! Perfect for a quick breakfast or brunch.
Step-by-step instructions
- 1
Preheat the oven to 200 °C (180 °C with convection, gas setting 6).
- 2
Place the spinach in a colander, pour boiling water over it and let sit for 1–2 minutes until the leaves soften. Then drain excess water and evenly distribute the spinach into four small oven‑proof ramekins.
- 3
In a bowl combine the canned diced tomatoes, chili flakes and a pinch of salt (or your favorite spices). Add the tomato mixture to the ramekins with spinach, leaving a small well in the center.
- 4
Carefully crack one egg into each well. Bake for 12–15 minutes, or longer if you prefer a firmer yolk. Serve immediately with toasted bread.
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