Baked Eggs with Cherry Tomatoes and Spinach

Eggs are Mother Nature’s gift, and with this baked eggs recipe, you’ll get your day of to the best start.

It’s easy to make this healthy breakfast without dirtying every pot and pan in your kitchen! This is a dish that celebrates colours with tonnes of flavours. The runny egg yolk and sweetness of the tomatoes is soaked by the tender spinach that is cooked to perfection. The result is a perfect balance of creaminess from the eggs, tanginess of the tomatoes and earthly spinach rounding it off.

We recommend using QL Deli Fresh eggs. Packed with nutrition and flavour, QL Deli Fresh contained up to 40% less cholesterol than ordinary eggs. More than that, they are an excellent source of high quality protein, a rich sources of selenium, vitamin D, B2, B6, B12 and minerals such as zinc and iron.

Preparation time: 5 minutes
Cooking time: 15 minutes
Serving size: 4 medium sized Ramekins

Ingredients

100gSpinach
8nosCherry tomatoes (halved)
150gTomato puree
4nosQL Deli Fresh eggs
PinchSalt
PinchPepper

Method

  1. Preheat oven to 200 degree C.
  2. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 medium sized ramekins.
  3. Mix the tomatoes with tomato puree, salt and pepper to taste. Add to the dishes with the spinach. Make a small well in the centre of each and crack in a QL Deli Fresh egg.
  4. Bake for 12-15 mins or more depending on how you like your eggs. Serve with sliced French loaf.

About the author