Eggs, Spinach, Tomato & Garlic Bake

Baked egg and Spinach

Makes 4 servings

Per serving

1 ounce protein

2 vegetable servings

1 ½ condiments

1 ½ fats


  • 2 Tbsp olive oil
  • 2 garlic cloves, crushed
  • 10 oz. fresh spinach
  • 1 15 oz. can diced tomatoes, drained
  • 2 Tbsp minced onion
  • 4 eggs
  • Salt and Pepper
  • Paprika, sprinkle as garnish


  • Preheat oven to 350.
  • To a large skillet or saucepan, add the olive oil and saute the garlic for a minute, before adding the spinach.  Toss the spinach around for a minute, then add the diced tomatoes.  Toss together and then add the minced onion.  Let simmer until most of the liquid has cooked off, about 5-7 minutes.
  • Place the sauteed spinach into an ovenproof, creating divets for the eggs.  Crack 1 egg into each hole.
  • Bake the spinach and eggs for about 8 to 10 minutes, or until egg whites have turned white.
  • Once cooked, remove from the oven and sprinkle with salt, pepper and paprika.

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