Baked Eggs with Spinach and Tomato

Country Living-3/2013 Can be halved.

Yield: 4 servings
Community Recipe from


  • 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


  1. 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.
March 2013

This recipe is a personal recipe added by annette1 and has not been tested or endorsed by MyRecipes.

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