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Posted by on Feb 17, 2014 in Recipes | 0 comments

Baked Eggs with Spinach, Tomatoes and Garlic

Eggs baked on a bed of tomatoes and spinach could become your new favorite breakfast meal. Lean, no-carb and easy to prepare, this one is sure to be a hit!

Baked Eggs with Spinach, Tomatoes and Garlic

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 4 servings

Baked Eggs with Spinach, Tomatoes and Garlic

Recipe from Erin Chase of $5 Dinners


  • 2 Tablespoons olive oil
  • 2 garlic cloves, crushed
  • 10 ounces fresh spinach
  • 1 15 ounce can diced tomatoes, drained
  • 2 Tablespoons minced onion
  • 4 eggs
  • Salt and pepper
  • Paprika, sprinkle as garnish
  • Fresh fruit as side dish


  1. Preheat oven to 350°.
  2. To a large skillet or saucepan, add the olive oil and saute the garlic for a minute, before adding the spinach. Toss the spinach around for about a minute, then add the diced tomatoes. Toss together and then add the minced onion. Let simmer until most of the liquid has cooked off, about 5 to 7 minutes.
  3. Place the sauteed spinach into an ovenproof baking dish, creating “divets” for the eggs. Crack 1 egg into each hole.
  4. Bake the spinach and eggs for about 8 to 10 minutes, or until egg whites have turned white and the yolk has partially cooked through. Cook an additional 3 to 4 minutes if you prefer the egg yolk to be completely cooked through.
  5. Once cooked, remove from the oven and sprinkle with salt and pepper and paprika.
  6. Serve with fresh fruit for a well balanced breakfast or simple “brinner.”
I’m Erin Chase, also known as the $5 Dinner Mom. I have a little problem. I can not make a meal that costs more than $5. It’s unnatural, but, my pocketbook thanks me!

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