Anti Hangover Baked Eggs in Spinach and Tomato (5+20 Min, Vegetarian)
- Updated on Dec 30, 2014
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This particular recipe started as one we were researching for hangover ‘cures’.
With Christmas, New Year and most certainly hangovers looming on the ever nearing horizon, we decided to try and create a vegan and a vegetarian dish that would potentially allay that most horrible of feelings – the morning after.
Our initial research threw up some decent finds. ‘Cures’ are varied, widespread and unproven – but three things are often repeated; potassium, sodium and cysteine (1, 2, 3).
With this is mind we already made the vegan peanut butter banana sandwich, for those days when anything more complicated becomes an impossible task.
As mentioned, this recipe started as a hangover alleviator. But the baked eggs in spinach and tomato turned into so much more than that – it’s absolutely delicious.
Sure, the spinach leaves add the much needed potassium, and the eggs provide the cysteine (the salt’s there too, don’t worry), but this one is just great for any morning. It’s vegetarian too.
Give it a try and let us know what you think!
If that’s not enough for you, here are some more recipes that could help make you feel a little better:
- Banana Spinach Smoothie – rich in potassium.
- Banana Egg Pancakes – rich in potassium and cysteine.
Both are very easy to make and well worth it!
PS. What about greasy food you may ask? Well, it’s a myth according to many sources. Instead of relieving you, fat could actually cause more trouble in your belly (4, 5).
Ingredients
- 2 cups spinach (or mixed leaves)
- 4 medium tomato (4 tomatoes = ½ tin (14oz/400g))
- 1 small onion
- ½ cup cheddar cheese (or use your fave)
- 1 tsp olive oil
- 2 tbsp balsamic vinegar (or balsamic cream)
- ½ cup basil, fresh (chopped)
- 1 tsp red pepper flakes
- Salt and pepper to taste
- 2 egg
- 4 slices wholegrain bread
Instructions
- Preheat the oven to 200°C (400°F).
- Dice the onion and chop the tomatoes (or open tin).1 small onion, 4 medium tomato
- Mix the onion and tomatoes with the spinach.2 cups spinach
- Add everything else and stir up, leaving only the eggs aside.½ cup cheddar cheese, 2 tbsp balsamic vinegar, ½ cup basil, fresh, 2 egg, 1 tsp red pepper flakes
- Grease the bowl/s with a little olive oil by wiping it round. Place mix into two small ovenproof bowls (or one large) and make a well in the centre of each.1 tsp olive oil
- Crack the eggs and pour into the wells.
- Place in oven and cook for 20 minutes at 200°C (400°F).
- Keep an eye on the egg – when it looks cooked then remove the dishes from the oven, there’s no need to cook any longer. In my oven it takes around 22 mins, in Howie’s, 18.
- Add another dash of salt and pepper to the top.Salt and pepper to taste
- Enjoy with nice, crusty bread.4 slices wholegrain bread
NOTES
Nutrition
Comments
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8 comments
I’ve had eggs baked in tomato – but never have had or thought of adding spinach – what a brilliant idea! This would be perfect for brunch or dinner!!!
True, I bet especially Dave couldn’t agree more with you! Every time I talk to him he just had this dish. It’s already quite funny 😀
This looks so good! I am going to try it out tomorrow for brunch! I just found your website today, and I am loving it!! Thanks for all of the amazing vegetarian recipes!!
Hey Becca!! So cool you like our stuff 😀
Yep the breakfast bake is one of Dave’s favourites, lovely dish for a Sunday morning!
These recipes are amazing!! I just stumbled across your sight today and have already tried out three !! I can’t cook for toffee so my kids are amazed we had curry for lunch …with the bombay potatoes ! Currently waiting for the banana & oat cookies to cool down ! Am feeling super excited 🙂
Ah soooo cool Tammey! I’m really happy to hear that, thank you. I’m glad the kids have it enjoyed it all so far too, that’s class. Good luck with more recipes!!
Just had this dish for the first time as part of the Veggie Weight loss diet. It was INCREDIBLE! It certianly wont be the last – I can see this becoming a Sat orSun brunch ideal very quickly. Instead of standard chillie flakes, I added chipotle chilli flakes which just took the flavour sensation up hugely! Also, I added half the amount of balsamic and found that was more than enough. Honestly, thank you Hurry The Food Up team for making being on a ‘diet’ a) so enjoyable b) easy to make a lifestyle c) for the support and guidance and lastly d) for being you!
Ahh, well thank you too, Sheila! Very kind of you to write and say so, what a lovely way for us to start the week! It’s much appreciated. It’s good to have you with us and enjoying the veggie weight loss so much! That’s exactly what we hope for