Go Back
–+ servings
Anti Hangover Baked Eggs in Spinach and Tomato | #hangover #vegetarian #breakfast | hurrythefoodup.com

Baked Eggs in Spinach and Tomato

Course: Breakfast, Lunch, Main Course, Oven recipes
Cuisine: Anti-Hangover, British, Vegetarian
Diet: Low Calorie, Dairy Free, Vegetarian
Time: Max 30 min
Calories: 150 - 450 kcal
Type: meal plan recipes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 422kcal
Print Recipe Add to Collection
US Customary - Metric

Ingredients

  • 2 cups (60 g) spinach (or mixed leaves)
  • 4 medium tomato (4 tomatoes = ½ tin (14oz/400g))
  • 1 small onion
  • ½ cup (60 g) cheddar cheese (or use your fave)
  • 1 tsp olive oil
  • 2 tbsp balsamic vinegar (or balsamic cream)
  • ½ cup (10 g) basil, fresh (chopped)
  • 1 tsp chili 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).
  • Mix the onion and tomatoes with the spinach.
  • Add everything else and stir up, leaving only the eggs aside.
  • 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.
  • 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.
  • Enjoy with nice, crusty bread.

Nutrition

Calories: 422kcal | Carbohydrates: 42g | Protein: 23g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 192mg | Sodium: 557mg | Potassium: 1079mg | Fiber: 8g | Sugar: 13g | Vitamin A: 5998IU | Vitamin C: 46mg | Calcium: 396mg | Iron: 4mg