BAKED EGG POTS

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5 from 1 vote

Servings: servings

Calories: 183kcal

Author: Deborah Hanyon, MPH, RDN, ACE-CHC

Equipment

Oven safe dishes Cast Iron or Glass bakeware will work

Ingredients

3 cups 90g baby spinach
3-4 tomatoes* chopped
2 tsp. smoked paprika
4 eggs
salt & pepper

Instructions

Preheat the oven to 360°F (180°C).
Heat a dry non-stick frying pan on the stove over a medium heat and let the spinach shrink, add a splash of water if necessary.
Add in the chopped tomatoes, paprika and season to taste with salt and pepper. Divide between two ramekins. Make a well in each dish and break an egg inside it.
Place the ramekins onto a baking sheet and bake in the oven for around 17-20 minutes until the egg is cooked to your liking.

Notes

*If you don't like or can't eat tomatoes, you can substitute any of your favorite vegetables. For example, crookneck squash (yellow), zucchini (green), asparagus, red bell peppers (or any other color). You can also substitute canned tomatoes (preferably reduced sodium). Pick your favorite vegetables or whatever you have in-house.

Nutrition