Description

Baked Eggs breakfast delight with an easy rec silky yolks cheesy toppings and prepfriendly steps for a quick satisfying morning meal Kids love it

Ingredients

Eggs, large (4)

Olive oil or butter (1–2 tablespoons)

Onion, small and finely chopped (1)

Garlic, minced (2 cloves)

Tomatoes, crushed or diced (1 cup crushed or 2 cups diced)

Spinach, fresh baby leaves (2 cups)

Cheese, grated parmesan or crumbled feta (1/4 cup) or shredded mozzarella

Fresh herbs (parsley or basil), chopped (2 tablespoons)

Salt and pepper, to taste

Optional chili flakes (pinch) for a gentle kick

Bread slices for serving (optional)

Instructions

Preheat oven to 375°F (190°C). Have an oven-safe skillet ready for the bake.

Heat olive oil in the skillet over medium heat. Add the onion and sauté until translucent and soft, about 3–4 minutes. Stir in the garlic and cook for about 30 seconds until fragrant.

Pour in the tomatoes and simmer 4–5 minutes to develop the sauce. Season with a pinch of salt and pepper; if it tastes a bit sharp, add a tiny pinch of sugar to balance acidity.

Stir in the spinach and cook until just wilted, 1–2 minutes. Taste and adjust seasoning.

Make four shallow wells in the sauce and crack one egg into each well. Sprinkle with a little salt, pepper, and chili flakes if using. Scatter the cheese over the top.

Transfer the skillet to the oven and bake until the eggs are set to your liking—about 8–12 minutes for runny yolks, 12–15 minutes for a firmer yolk. Check at the 8-minute mark if you prefer liquid yolks.

Carefully remove, garnish with fresh herbs, and let rest 2–3 minutes. Serve hot with crusty bread to sop up the sauce.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: Mediterranean

Nutrition

Calories: 350 kcal
Sugar: 6 g
Fat: 20 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 22 g

Keywords: baked eggs, one-pan, tomato, spinach, cheese bake, breakfast, brunch, skillet eggs, easy dinner, weeknight meal