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Baked Eggs with Sautéed Onions, Tomatoes, and Spinach

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 1
Course: Breakfast
Cuisine: American

Ingredients

  • 1 tsp olive oil
  • 2 tbsp sweet yellow onion diced finely
  • Pinch of Crushed Red Pepper Flakes
  • 4-5 grape tomatoes sliced
  • ¼ cup baby spinach leaves
  • Sea Salt and Freshly Cracked Pepper to taste
  • 1 tsp water
  • 2 eggs
  • Parmesan Cheese shredded, to taste

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees.
  2. Heat the olive oil in a small OVENPROOF skillet or cast iron skillet over medium heat. Add the onions and crushed red pepper flakes and cook, stirring often, for 3-5 minutes, or until softened.
  3. Add the sliced grape tomatoes and spinach then season with sea salt and freshly cracked pepper, to taste, toss to coat evenly. Take the skillet off of the heat and spread the veggies towards the sides of the skillet. Add a teaspoon of water (this will help the veggies not burn & the eggs not get browned on the bottom of the skillet).
  4. Carefully crack the eggs into the center of the skillet, making sure not to break the yolks. Season the top of the eggs with sea salt and freshly cracked pepper, to taste then sprinkle the top with parmesan cheese, to taste.
  5. Place into the oven and bake for 9-10 minutes or until the egg whites are set but the yolks are still soft and runny.
  6. Remove from the oven and sprinkle with additional parmesan if desired. Serve plain or with toast. Enjoy!