Baked Eggs with Sautéed Onions, Tomatoes, and Spinach
Guess what I am having again for breakfast tomorrow? These baked eggs with sautéed onions, tomatoes, and spinach! These eggs were super quick & simple to make – thankfully since I am still not feeling well, and so delicious. I dipped toast into the runny yolks and gobbled up every last bite. I loved the combination of the spicy sautéed veggies with the runny yolks and salty parmesan cheese. This was seriously my favorite breakfast in a very long time! Looking forward to doing it all over again tomorrow.
How to Make Baked Eggs with Sautéed Onions, Tomatoes, and Spinach
Preheat the oven to 400 degrees.
Heat the olive oil in a small OVENPROOF pan or cast iron skillet over medium heat. Add the onions and crushed red pepper flakes and cook, stirring often, for 3-5 minutes, or until softened.
Add the sliced grape tomatoes and spinach then season with sea salt and freshly cracked pepper, to taste, toss to coat evenly. Take the skillet off of the heat and spread the veggies towards the sides of the skillet. Add a teaspoon of water (this will help the veggies not burn & the eggs not get browned on the bottom of the skillet).
Carefully crack the eggs into the center of the skillet, making sure not to break the yolks. Season the top of the eggs with sea salt and freshly cracked pepper, to taste then sprinkle the top with parmesan cheese, to taste.
Place into the oven and bake for 9-10 minutes or until the egg whites are set but the yolks are still soft and runny. Remove from the oven and sprinkle with additional parmesan if desired. Serve plain or with toast. Enjoy!
Equipment
- Small Cast Iron Skillet or Small Oven Proof Skillet
Ingredients
- 1 tsp olive oil
- 2 tbsp sweet yellow onion diced finely
- Pinch of crushed red pepper flakes
- 4-5 grape tomatoes sliced
- ¼ cup baby spinach leaves
- Sea salt and freshly cracked pepper to taste
- 1 tsp water
- 2 eggs
- Parmesan cheese shredded, to taste
Instructions
- Preheat the oven to 400 degrees.
- Heat the olive oil in a small OVENPROOF skillet or cast iron skillet over medium heat. Add the onions and crushed red pepper flakes and cook, stirring often, for 3-5 minutes, or until softened.
- Add the sliced grape tomatoes and spinach then season with sea salt and freshly cracked pepper, to taste, toss to coat evenly. Take the skillet off of the heat and spread the veggies towards the sides of the skillet. Add a teaspoon of water (this will help the veggies not burn & the eggs not get browned on the bottom of the skillet).
- Carefully crack the eggs into the center of the skillet, making sure not to break the yolks. Season the top of the eggs with sea salt and freshly cracked pepper, to taste then sprinkle the top with parmesan cheese, to taste.
- Place into the oven and bake for 9-10 minutes or until the egg whites are set but the yolks are still soft and runny.
- Remove from the oven and sprinkle with additional parmesan if desired. Serve plain or with toast. Enjoy!
I think I’d be happy having this for breakfast every morning!
This is great for any meal!
could you send me a helping please. This looks like a breakfast I would love 🙂
Thanks for sharing this! This would be a great quick and easy weeknight dinner, for sure!
You make the best egg recipes, Pam! This one is no exception. What size (across) is your cast iron skillet? It’s perfect for your two egg portion!
Kim,
It’s a six inch skillet that I got at Cost Plus World Market. Isn’t it so cute?!
Pam
Pam love this skillet and look amazing! Look delicious!!
i sure hope you’re back to 100% soon! in the meantime, this is a terrific breakfast option, and i’m coveting your wee cast iron skillet!!
It looks like a great breakfast. I’m another who loves your baby skillet.
Another great dish Pam. This looks super delicious.
That’s the perfect quick to make dinner recipe!!
Hi Pam~ Just wondering if it would be possible to leave this in the oven longer so the yolks would cook through? If so, how long? I haven’t always been a fan of the runny yolks, though I ate it as a child :).
Thanks!
Shauna,
I am sure it would take just a couple of minutes longer. You can push on the top of the yolk to see when it is hard.
Enjoy!
Pam
I love anything with eggs! Love this as an easy weeknight dinner
This looks delicious and makes me want to buy a smaller cast iron skillet to add to my collection! Thanks for sharing a great idea for breakfast!!
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