Thursday, January 30, 2014

Paleo Baked Eggs with Spinach & Tomato

There are so many baked eggs recipes on the internet. I've contributed a few myself (notably baking eggs in either an avocado or bell pepper).

This quick recipe is more about the technique than the specific ingredients. You can include some meat if you'd like, and season to your taste buds. I just wanted to share that when I include spinach I have an easy method for wilting it first, and I highly recommend using red pepper flakes to season your tomatoes.

I had a little Daiya mozzarella in the fridge left over from my pizza spaghetti squash casserole, so I included a smidge in each ramekin. If you do dairy a little raw cheese tastes great here, but I usually make it without.

Paleo Baked Eggs with Spinach & Tomato

2 cups baby spinach
1 cup diced tomatoes (canned or fresh)
1/4 tsp. red pepper flakes
1/2 tsp. Italian seasoning or dried basil
salt, pepper & garlic powder
4 eggs
minced green onion

Preheat oven to 400.

Grease 4 oven-safe ramekins (you can also use a muffin tin).

Put spinach in a colander and pour boiling water over it to wilt it. Season with salt, pepper & garlic powder.

Divide spinach evenly between the 4 ramekins. Season tomatoes with red pepper flakes and basil or Italian seasoning. Divide tomatoes amongst ramekins.

Crack an egg into each ramekin. Season with salt and pepper and scatter green onions on top, then bake at 400 for 15-20 minutes.

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