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Baked Eggs with Sautéed Onions, Tomatoes, and Spinach

Baked Eggs with Sautéed Onions, Tomatoes, and Spinach

Guess what I am having again for breakfast tomorrow? This recipe! 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.

Baked Eggs with Sautéed Onions, Tomatoes, and Spinach

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.

Baked Eggs with Sautéed Onions, Tomatoes, and Spinach

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!

Baked Eggs with Sautéed Onions, Tomatoes, and Spinach

Baked Eggs with Sautéed Onions, Tomatoes, and Spinach

Baked Eggs with Sautéed Onions, Tomatoes, and Spinach

Cook Time: 15 minutes
Servings: 1

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 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!
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15 Comments

  1. 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!

  2. 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!

    1. 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