Name: Baked Eggs Spinach Tomatoes: A Delicious & Healthy Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 6 large eggs; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 5 ounces fresh spinach, washed and roughly chopped; 1 (14.5 ounce) can diced tomatoes, undrained; 1/4 cup heavy cream; 1/4 cup grated Parmesan cheese; Salt and freshly ground black pepper to taste; Pinch of red pepper flakes (optional); Fresh basil leaves, for garnish (optional); Crusty bread, for serving (optional)

Baked Eggs Spinach Tomatoes: the ultimate brunch hero is here! Imagine waking up to a dish that's not only bursting with vibrant colors but also packed with flavor and nutrients. This isn't just breakfast; it's an experience. The combination of creamy baked eggs nestled amongst wilted spinach and juicy tomatoes creates a symphony of textures and tastes that will tantalize your taste buds.

While the exact origins of this delightful dish are somewhat hazy, the concept of baking eggs with vegetables has been a staple in Mediterranean cuisine for centuries. Think of the Italian "uova al pomodoro" or the Spanish "huevos rancheros" – variations on a theme of simple, fresh ingredients cooked together to create something truly special. This particular combination of spinach and tomatoes adds a healthy twist, making it a guilt-free indulgence.

What makes baked eggs spinach tomatoes so universally loved? It's the perfect balance of comfort and sophistication. The eggs provide a rich, satisfying base, while the spinach and tomatoes offer a bright, fresh counterpoint. It's incredibly easy to prepare, making it ideal for busy weekday mornings or leisurely weekend brunches. Plus, it's endlessly customizable – add a sprinkle of feta cheese, a dash of hot sauce, or some crispy bacon for an extra layer of flavor. Get ready to discover your new favorite way to enjoy eggs!

Ingredients:

6 large eggs
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
5 ounces fresh spinach, washed and roughly chopped
1 (14.5 ounce) can diced tomatoes, undrained
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
Pinch of red pepper flakes (optional)
Fresh basil leaves, for garnish (optional)
Crusty bread, for serving (optional)

Preparing the Spinach and Tomato Base

Okay, let's get started! First, we're going to build a flavorful base for our baked eggs. This involves sautéing some aromatics and wilting the spinach. Trust me, this step is crucial for adding depth of flavor to the dish.

Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Be patient here; we want the onions to release their sweetness. Don't let them brown too much.
Add the Garlic: Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma should be intoxicating!
Wilt the Spinach: Add the chopped spinach to the skillet. You might need to do this in batches if your skillet isn't large enough. Cook, stirring occasionally, until the spinach is wilted and reduced in volume, about 3-5 minutes. The spinach will release some moisture, which is perfectly fine.
Incorporate the Tomatoes: Pour in the can of diced tomatoes (undrained) into the skillet. Stir well to combine with the spinach and onion mixture. Bring the mixture to a simmer and cook for about 5-7 minutes, allowing the flavors to meld together. This step helps to reduce some of the liquid from the tomatoes and create a richer sauce.
Season the Base: Season the spinach and tomato mixture with salt, freshly ground black pepper, and a pinch of red pepper flakes (if using). Taste and adjust the seasoning as needed. Remember, you can always add more, but you can't take it away!

Preparing the Baking Dish and Adding the Eggs

Now that our flavorful base is ready, it's time to prepare the baking dish and carefully add the eggs. This is where the magic happens!

Preheat the Oven: Preheat your oven to 375°F (190°C). This ensures that the eggs cook evenly and the dish is heated through.
Prepare the Baking Dish: Lightly grease a baking dish (about 9x13 inches) with olive oil or cooking spray. This prevents the eggs from sticking to the bottom of the dish.
Pour in the Spinach and Tomato Mixture: Pour the prepared spinach and tomato mixture into the greased baking dish, spreading it evenly across the bottom. This creates a nice bed for the eggs to rest on.
Create Wells for the Eggs: Use a spoon to create six small wells in the spinach and tomato mixture. These wells will hold the eggs in place and prevent them from spreading too much.
Crack the Eggs: Carefully crack each egg into a separate small bowl. This allows you to check for any shell fragments before adding the eggs to the baking dish. Gently pour each egg into one of the prepared wells. Try to keep the yolks intact.
Drizzle with Cream: Drizzle the heavy cream evenly over the eggs and the spinach and tomato mixture. This adds richness and helps to create a creamy texture.
Sprinkle with Parmesan Cheese: Sprinkle the grated Parmesan cheese over the entire dish. The Parmesan cheese will melt and create a delicious, cheesy crust.

Baking the Eggs

Almost there! Now it's time to bake the eggs to perfection. The baking time will depend on how runny you like your yolks, so keep a close eye on them.

Bake in the Oven: Carefully place the baking dish in the preheated oven and bake for 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny (if desired). If you prefer your yolks more cooked, bake for a few minutes longer.
Check for Doneness: To check for doneness, gently poke the egg whites with a fork. If they are firm, the eggs are ready. The yolks should still jiggle slightly.
Broil for Extra Color (Optional): If you want a more golden-brown top, you can broil the dish for the last 1-2 minutes of baking. Watch it closely to prevent burning!

Serving and Enjoying

The moment we've been waiting for! Time to serve up these delicious baked eggs and enjoy the fruits of our labor.

Remove from Oven: Carefully remove the baking dish from the oven and let it cool for a few minutes before serving.
Garnish (Optional): Garnish with fresh basil leaves, if desired. This adds a pop of color and freshness to the dish.
Serve Immediately: Serve the baked eggs immediately, while they are still warm and the yolks are runny.
Serve with Crusty Bread: Serve with crusty bread for dipping into the runny yolks and soaking up the delicious sauce. This is a must!
Enjoy! Dig in and enjoy! These baked eggs are perfect for breakfast, brunch, or even a light dinner.

Tips and Variations:

Want to customize this recipe to your liking? Here are a few tips and variations to try:

Add other vegetables: Feel free to add other vegetables to the spinach and tomato mixture, such as mushrooms, bell peppers, or zucchini.
Use different cheeses: Experiment with different cheeses, such as mozzarella, Gruyere, or feta.
Add meat: For a heartier dish, add cooked sausage, bacon, or ham to the spinach and tomato mixture.
Spice it up: Add more red pepper flakes or a dash of hot sauce for extra heat.
Make it dairy-free: Substitute the heavy cream with coconut milk or almond milk for a dairy-free option.
Individual servings: Bake the eggs in individual ramekins for a more elegant presentation.

Storage and Reheating:

If you have any leftovers (which is unlikely!), here's how to store and reheat them:

Storage: Store the leftover baked eggs in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the baked eggs in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in the microwave, but the yolks may become rubbery.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

Calories: Approximately 350-400 per serving
Protein: Approximately 20-25 grams per serving
Fat: Approximately 25-30 grams per serving
Carbohydrates: Approximately 10-15 grams per serving

Conclusion:

So, there you have it! This recipe for Baked Eggs with Spinach and Tomatoes is more than just a breakfast dish; it's a vibrant, flavorful, and incredibly easy way to start your day, enjoy a light lunch, or even have a satisfying dinner. I truly believe this is a must-try recipe for anyone looking for a healthy and delicious meal that comes together in minutes. What makes this recipe so special? First, the combination of creamy baked eggs, earthy spinach, and juicy tomatoes is simply divine. The flavors meld together beautifully, creating a symphony of taste that will tantalize your taste buds. Second, it's incredibly versatile. You can easily adapt it to your own preferences and dietary needs. Are you a cheese lover? Sprinkle some crumbled feta or grated Parmesan on top before baking for an extra layer of richness. Want to add a little spice? A pinch of red pepper flakes will do the trick. Feeling adventurous? Try adding some diced chorizo or prosciutto for a meaty twist. Beyond the core ingredients, the possibilities are endless! Consider adding roasted red peppers, mushrooms, or even a dollop of pesto after baking. For a heartier meal, serve it alongside some crusty bread for dipping into the runny yolks, or pair it with a side of avocado toast. You could even crumble some cooked bacon on top for a truly decadent treat. Serving Suggestions and Variations: * Brunch Bonanza: Serve with mimosas and fresh fruit for a delightful brunch spread. * Lunchtime Delight: Enjoy it with a side salad for a light and healthy lunch. * Dinner Winner: Pair it with a grilled chicken breast or a piece of fish for a complete and satisfying dinner. * Mediterranean Twist: Add Kalamata olives, feta cheese, and a drizzle of olive oil for a Mediterranean-inspired version. * Spicy Kick: Incorporate a pinch of cayenne pepper or a dash of hot sauce for a fiery flavor. * Vegetarian Delight: Add more vegetables like bell peppers, zucchini, or eggplant for a more substantial vegetarian meal. * Keto-Friendly: This recipe is naturally keto-friendly, but you can add more cheese or bacon to increase the fat content. I'm confident that once you try this recipe for Baked Eggs with Spinach and Tomatoes, it will become a staple in your kitchen. It's quick, easy, healthy, and incredibly delicious – what more could you ask for? So, go ahead and give it a try! I'm so excited for you to experience the joy of this simple yet satisfying dish. And please, don't be shy! Share your creations and variations with me. I'd love to see what you come up with! Tag me in your photos on social media and let me know what you think. I can't wait to hear about your experience with this recipe. Happy cooking! I hope you enjoy this Baked Eggs with Spinach and Tomatoes recipe as much as I do!