Spinach and Tomato Baked Egg
A quick and easy baked egg dish with wilted spinach and juicy tomatoes, perfect for breakfast or a light meal.
- Total time
- 20 min
- Servings
- 1
- Calories
- 250
- Protein
- 14g
comfortingamericanvegetariangluten freeeggsoftjuicyweekday
Ingredients
- 2 large eggs
- 2 cups fresh spinach
- 1 medium, sliced tomato
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Preheat oven to 375°F (190°C). Grease a small baking dish with 1 tbsp olive oil.
- 2
Add 2 cups fresh spinach to the dish and season with 1/4 tsp salt and 1/4 tsp black pepper. Toss to coat.
- 3
Arrange 1 sliced tomato over the spinach. Crack 2 eggs on top, keeping yolks intact.
- 4
Bake for 12-15 minutes, until egg whites are set but yolks are still soft. Serve hot.
- 5
Optional: sprinkle with fresh herbs like parsley or chives before serving.
Tools you’ll need
- small baking dish
- oven
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