Baked Eggs with Spinach and Tomato
Country Living-3/2013 Can be halved.
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- 2 strip(s) olive oil
- 1 medium onion, sliced
- 5 ounce(s) fresh baby spinach
- 1 14.5 oz. can chopped tomatoes
- 1 teaspoon(s) cumin
- 1 teaspoon(s) salt
- 1 teaspoon(s) pepper
- 1/2 teaspoon(s) paprika
- 2 teaspoon(s) hot sauce, optional
- 4 large eggs
- 1/4 cup(s) rumbled feta or grated parmesan
- Preheat oven to 400. In a medium sauce pan, heat oil over medium-high heat. Add onion and saute until soft, about 5 min. Add spinach and saute until just wilted, about 2 min. Remove from heat. In medium bowl, stir together tomatoes, cumin. salt, pepper, paprika, and hot sauce. Add onion-spinach mixture and stir to combine. Divide among 4 oiled 10 oz. ramikins. Crack an egg into the center of each ramekin, then sprinkle on cheese. Bake until whites are set but yolks remain soft-12-15 min.
This recipe is a personal recipe added by annette1 and has not been tested or endorsed by MyRecipes.
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Baked Eggs with Spinach and Tomato Recipe at a Glance
- COURSE: Breakfast/Brunch