Baked Eggs With Spinach and Tomatoes

0711baked-eggs
Photo by Hector Manuel Sanchez
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 231 calories
    • Calories 52 calories from fat
    • Fat 14 g
    • Sat Fat 3 g
    • Cholesterol 400 mg
    • Sodium 598 mg
    • Protein 19 g
    • Carbohydrate 11 g
    • Sugar 4 g
    • Fiber 6 g

Ingredients

  1. Check 1tablespoon olive oil
  2. Check 1 clove garlic, finely chopped
  3. Check 1 14.5-ounce can diced tomatoes, drained
  4. Check kosher salt and pepper
  5. Check 2 bunches spinach (about 1 pound), trimmed
  6. Check 8 eggs, separated (yolks kept whole, if possible)
  7. Check 4ounces cream cheese (optional)

Directions

  1. Heat oven to 400° F. Heat the oil in a medium skillet over medium-high heat. Add the garlic and cook for 1 minute.
  2. Add the tomatoes, ½ teaspoon salt, and ¼ teaspoon pepper and simmer for 3 minutes.
  3. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.
  4. Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top.
  5. Bake until the whites are set, 20 to 22 minutes.
  6. Divide among plates. Add dollops of the cream cheese, if desired.