Italian Baked Eggs with Tomato and Basil
10min
20min
2
320
Chef's Note
For the best flavor, use ripe, in-season tomatoes. If cherry tomatoes aren't available, you can substitute with diced Roma tomatoes. The key to perfect baked eggs is watching them closely in the oven - they can go from perfectly runny to overcooked in just a minute!
Tags
Ingredients
4 large eggs
1 cup cherry tomatoes
1/4 cup fresh basil leaves
2 cloves garlic
2 tablespoons olive oil
1/2 medium red bell pepper
1/4 medium yellow onion
1/4 cup parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes
2 cups fresh spinach
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Finely chop 2 cloves of garlic, dice 1/4 medium yellow onion, and slice 1/2 medium red bell pepper into thin strips.
- 3
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add the chopped garlic, onion, and bell pepper, cooking for 3-4 minutes until softened.
- 4
Add 1 cup of cherry tomatoes (halved) to the skillet and cook for another 3 minutes until they begin to burst and release their juices.
- 5
Stir in 2 cups of fresh spinach and cook until wilted, about 1-2 minutes.
- 6
Season the vegetable mixture with 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and 1/8 teaspoon of red pepper flakes.
- 7
Using the back of a spoon, create 4 wells in the vegetable mixture. Crack 1 egg into each well.
- 8
Drizzle the remaining 1 tablespoon of olive oil over the eggs and sprinkle with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
- 9
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the egg whites are set but the yolks are still runny (or longer if you prefer firmer yolks).
- 10
Remove from the oven and sprinkle with 1/4 cup of freshly grated parmesan cheese and 1/4 cup of torn fresh basil leaves.
- 11
Let the dish rest for 2 minutes before serving warm.
Nutrition Information (per serving)
320
22g
10g
22g
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