Italian Baked Eggs with Spinach and Parmesan

A warm and comforting Italian breakfast featuring baked eggs nestled in a bed of spinach, tomatoes, and parmesan cheese. Served with crusty bread for dipping.

Prep Time

15 minutes

Total Time

40 minutes

Calories

355 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.45/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

10ouncesFresh Spinach(Roughly chopped)

£1.20

1pintCherry Tomatoes(Halved)

£2.50

2clovesGarlic(Minced)

£0.20

2tablespoonsOlive Oil(Extra virgin)

£0.30

4Eggs(Large)

£1.20

0.5cupParmesan Cheese(Grated)

£2.00

0.3cupRicotta Cheese(Optional, dolloped on top)

£0.75

0.5teaspoonDried Oregano

£0.10

0.3teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.05

Crusty Bread(For serving)

£1.50

Total Cost

£9.81

£2.45 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
If your spinach is very wet, you can lightly saute it in a pan with a drizzle of olive oil over medium heat until wilted. Drain off any excess water. This step is optional, but can prevent a soggy dish.
3.
In a baking dish, combine the spinach, cherry tomatoes, garlic, 1 tablespoon of olive oil, oregano, salt, and pepper. Mix well.
4.
Create four small wells in the spinach mixture using a spoon.
5.
Crack an egg into each well.
6.
Sprinkle the parmesan cheese evenly over the entire dish.
7.
Drizzle the remaining 1 tablespoon of olive oil over the top.
8.
Bake for 20-25 minutes, or until the egg whites are set and the yolks are cooked to your liking. If you desire runny yolks, check frequently after 20 minutes.
9.
If using, dollop ricotta cheese over the baked eggs before serving.
10.
Serve immediately with crusty bread for dipping.

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My Notes

Nutrition Information

Nutrition per serving (280g)

355 kcal / 1485 kJ

Carbs

12g

5% of RDA

Fat

24g

34% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

5 g

6% of RDA

Sodium

540 mg

23% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For a richer flavor, add a sprinkle of red pepper flakes to the spinach mixture.

You can substitute other vegetables like mushrooms or bell peppers for the spinach and tomatoes.

Adjust baking time depending on how well-done you prefer your eggs.

Leftovers can be stored in the refrigerator for up to 2 days. Reheat in the oven or microwave.

Cooking Equipment

Oven

Stovetop (optional)

Baking dish (9x13 inch)

Wine Pairings

No wine pairing suggestions available for this recipe.

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