Description
This classic baked eggs with tomatoes and spinach recipe is one of the simplest yet most satisfying healthy egg recipes for dinner. Juicy cherry tomatoes, sautéed spinach, and perfectly baked eggs come together in a cozy, protein-packed dish that’s ideal for busy weeknights. It’s vegetarian, low-carb, and full of flavor.
Ingredients
4 large eggs
1 tbsp olive oil
1 garlic clove, minced
1 cup cherry tomatoes, halved
2 cups fresh spinach
1 tsp balsamic vinegar (optional)
Salt and pepper, to taste
1 tbsp chopped fresh parsley or basil
Optional: crumbled feta or grated Parmesan
Instructions
Preheat the oven to 375°F (190°C).
Sauté the base: In a skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds. Add cherry tomatoes and cook for 2 minutes. Stir in spinach and cook until wilted.
Deglaze (optional): Add balsamic vinegar and stir to coat the vegetables.
Assemble the bake: Transfer the sautéed vegetables to a small baking dish. Use a spoon to make 4 small wells, then crack an egg into each.
Season: Sprinkle with salt, pepper, and herbs. Add cheese if using.
Bake: Place in the oven and bake for 12–15 minutes, or until egg whites are just set and yolks are slightly runny.
Garnish and serve: Top with fresh herbs and serve with crusty whole grain bread or a side salad.
Notes
You can substitute kale or Swiss chard for spinach.
Add chili flakes for a spicy kick.
Bake longer if you prefer your yolks fully cooked.
For a Mediterranean twist, stir in olives or sun-dried tomatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean