Baked Eggs with Spinach, Tomatoes and Garlic is a simple, elegant dish that brings together vibrant vegetables and creamy baked eggs in one skillet. It’s a go-to recipe when you want something warm, healthy, and satisfying—perfect for brunch, lunch, or even a light dinner.
This dish is reminiscent of shakshuka but leans more toward the Mediterranean with its light garlic-sautéed spinach and burst cherry tomatoes. The eggs are nestled into the veggies and baked until just set, offering a creamy yolk that blends beautifully with the rest.
It’s an easy one-pan meal that feels fancy but comes together in under 30 minutes. It’s also versatile—you can add more veggies, cheese, or even serve it over toast or grains.
Spinach brings in loads of nutrients like iron and fiber, while tomatoes offer natural sweetness and a dose of lycopene. Garlic ties it all together with its rich aroma and flavor.
You don’t need much oil, and everything cooks gently, making it a naturally healthy dish. Plus, you get protein from the eggs, making it filling without being heavy.
You can prep the spinach and tomatoes ahead of time if you’re in a rush. It’s also an ideal “clean out the fridge” recipe—toss in mushrooms, onions, or leftover roasted vegetables.
This dish is perfect for solo meals or impressing guests with minimal effort. It looks beautiful in the pan, and the combination of runny yolks and juicy tomatoes makes every bite irresistible.
If you like cheese, a sprinkle of feta or Parmesan right before baking adds another layer of flavor. Or top with fresh herbs like basil or parsley before serving for a pop of color and freshness.
Try serving it with crusty bread or pita to scoop up the saucy goodness. It’s great for dipping and turns this into a heartier meal.
For a spicier kick, a pinch of red pepper flakes or a drizzle of hot sauce is a game-changer. You can even top with a spoonful of yogurt or tzatziki for a creamy, tangy contrast.
Best part? You don’t need to hover over the stove—just pop it in the oven and let it bake to perfection. Minimal cleanup, maximum flavor.
Whether you’re cooking for one or feeding a group, this dish scales up or down easily. It’s a delicious way to add more greens and veggies into your meals.
Servings: 2-3
Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 3 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 4 large eggs
- Salt and pepper, to taste
- Optional: crumbled feta, red pepper flakes, fresh herbs, crusty bread
Instructions:
- Preheat oven to 375°F (190°C).
- In an oven-safe skillet, heat olive oil over medium heat.
- Add garlic and sauté for 1 minute until fragrant.
- Add spinach and cook until wilted.
- Stir in cherry tomatoes and season with salt and pepper.
- Make small wells in the mixture and crack eggs into each one.
- Transfer skillet to oven and bake for 10–12 minutes, or until egg whites are set but yolks remain soft.
- Sprinkle with feta, herbs, or pepper flakes if desired. Serve warm.
Tips:
- Use a non-stick or cast iron skillet.
- Watch eggs closely—remove from oven as soon as whites are set.
- Serve with toast or over cooked grains for a fuller meal.
- Add other veggies for variety.
Why You’ll Love This Recipe:
- Quick and wholesome one-skillet meal.
- Full of nutrients and flavor.
- Great for brunch or light dinner.
- Customizable with your favorite veggies or toppings.
Summary: Baked Eggs with Spinach, Tomatoes and Garlic is a nourishing, veggie-forward meal baked in one skillet. Perfect for any time of day, it’s easy, flavorful, and endlessly customizable.
