Tomato and Basil Baked Eggs
15min
25min
2
380
Chef's Note
For the best flavor, use a mix of different colored cherry tomatoes. If you prefer a spicier dish, add a pinch of red pepper flakes with the garlic. The residual heat from the skillet will continue cooking the eggs, so remove them from the oven when the whites are just set for perfectly runny yolks.
Tags
Ingredients
2 tablespoons olive oil
1/2 medium, diced red onion
2 minced garlic cloves
2 cups, halved cherry tomatoes
1 cup, drained canned diced tomatoes
1/4 cup, torn, plus more for garnish fresh basil leaves
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large eggs
1/3 cup, crumbled feta cheese
2 cups baby spinach
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat.
- 3
Add 1/2 diced red onion and cook for 3-4 minutes until softened.
- 4
Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.
- 5
Add 2 cups of halved cherry tomatoes to the skillet and cook for 5 minutes until they begin to soften and release their juices.
- 6
Stir in 1 cup of drained canned diced tomatoes, 1/4 cup torn basil leaves, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 5 minutes until slightly thickened.
- 7
Fold in 2 cups of baby spinach and cook until just wilted, about 1-2 minutes.
- 8
Using the back of a spoon, make 4 wells in the tomato mixture and crack an egg into each well.
- 9
Sprinkle 1/3 cup crumbled feta cheese around the eggs.
- 10
Transfer the skillet to the oven and bake for 8-10 minutes, until the egg whites are set but the yolks are still runny (or longer if you prefer firmer yolks).
- 11
Garnish with additional fresh basil leaves and serve immediately.
Nutrition Information (per serving)
380
22g
14g
26g
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