Baked Eggs with Spinach and Tomatoes

Name: Baked Eggs with Spinach and Tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 411 grams diced tomatoes, drained; 1 clove garlic, finely chopped; 4 servings Kosher salt and pepper; 1 Tbsp olive oil; 454 grams spinach, trimmed; 8 eggs, separated (yolks kept whole, if possible)

Need a gluten free, dairy free, and primal main course? Baked Eggs with Spinach and Tomatoes could be a super recipe to try. This recipe makes 4 servings with 217 calories, 16g of protein, and 13g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 10 minutes. If you have canned tomatoes, garlic, olive oil, and a few other ingredients on hand, you can make it. To use up the whole eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Heat oven to 400 F.

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Oven

Heat the oil in a medium skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add the garlic and cook for 1 minute.

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Garlic

Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 3 minutes.

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Tomato

Pepper

Salt

Add the spinach and cook until it begins to wilt, 1 minute.

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Spinach

Transfer to a 2-quart baking dish.Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top.

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Egg Whites

Spinach

Egg Yolk

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Baking Pan

Bake until the whites are set, 20 to 22 minutes.Divide among individual plates.

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Oven

Add dollops of the cream cheese, if desired.Tip: To separate an egg, crack the shell on a counter. Working over a bowl, hold the egg upright and separate the shell into halves. Carefully transfer the yolk back and forth from one eggshell half to the other, letting all the white slip out into the bowl.

Ingredients you will need

Cream Cheese