Baked Eggs with Spinach, Tomatoes and Garlic

Baked Eggs with Spinach, Tomatoes, and Garlic |

An egg baked on a bed of spinach, tomatoes and garlic. Sounds so fancy and gourmet!!!

Welcome to the first Grow. Eat. $ave. post for 2011First up is spinach. And yes, this is a fancy and somewhat gourmet way to use up your spinach from the garden.

First saute it with some garlic.

Add some diced (or fresh) tomatoes.

And some minced onion.  Cook it down.

Place into a small baking dish…or you can do 1 egg each in ramekins.

Create wells for the eggs, then crack 1 at a time into each well.

(This dish was the perfect size for 2 eggs.)


I’m using my toaster oven because it was 97 degrees here yesterday. And I had no intention of turning on my oven to bake these. This is a much cooler and energy efficient alternative!

Give a little sweet flare with some paprika.

And enjoy a fancifully gourmet breakfast!!!

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Baked Eggs with Spinach, Tomatoes and Garlic

Yield – 4 servings

Preparation Time – 15 minutes

Cooking Time – 10 minutes


  • 2 Tbsp olive oil ($.05)
  • 2 garlic cloves, crushed ($.05)
  • 10 oz. fresh spinach ($1.99 or from the garden)
  • 1 15 oz. can diced tomatoes, drained ($.16)
  • 2 Tbsp minced onion ($.10)
  • 4 eggs ($.40)
  • Salt and pepper
  • Paprika, sprinkle as garnish
  • Fresh fruit as side dish ($.50)



  • 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 dish (you could use ramekins), 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 and pepper and paprika.
  • Serve with fresh fruit for a well balanced breakfast!

Cost $3.25 (or much less if from your garden!)

Have a favorite spinach recipe to share as part of this week’s Grow. Eat. $ave?!

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  1. Steve says

    My wife and I just had this and we both loved it.I made a couple small changes,though.I scrambled the eggs and also mixed about 4TBS part skim ricotta into the scrambled eggs.
    Thank you and 5 stars!

  2. Gracie says

    Would have never thought to use the toaster oven to bake these. What a great summer idea to stay cool. Thanks for the tip!

  3. says

    Oh this was so good! I made it last night and my hubby could not get enough. We love spinach so I am always looking for new recipes to make with it. I was not sure if this would be too good, but I was pleasantly surprised at how good it was and healthy! Thanks for sharing!

  4. says

    This looks amazing and I just can’t wait to try it out! I love spinach anyway I can get it but my husband and kids are not quite as enthusiastic as I am! I constantly look for recipes I think will entice them to learn to live this great veggie. I think this one would work great. I’ll post back my success!!

  5. Jenna H says

    I am making this right now and I am wondering what I did wrong… Mine has been in the oven for 25 minutes at 350* and my egg whites are still translucent and runny. I love the idea, but I am not sure what isn’t working for me. Also, I added mushrooms to it, but that shouldn’t have made a huge difference. Thanks for your time. I can’t wait to eat brunch if it ever finished baking! :)

  6. Holly says

    I agree Jenna. I was actually starting to wonder if my gas was out! I think maybe the temp was supposed to be 425 or 450. I’m sure it’ll be great when it’s done.

  7. says

    I am quite a dab hand at cooking and I am a fairly ancient 75 (just) year old. It is one of the pleasures of life. I suspect that I never cook the same meal twice — I do cook to “taste”.
    I have use his basic recipe many times and had added to if for different meal times.
    Today i added a slice chicken breast (not too thinly sliced) with the garlic and just a smidgin of chillie to lift the flavour.

    Then lastly when the 4 eggs had been added I grated (finely) a little very mature (and hard) Cheddar (from Neals Yard dairy in UK).

    It was for just two of us — a guest and I — I normally eat alone.

  8. Silvershyne says

    Just made this! I didnt have enough spincah, but i also used vidalia onion instead of minced. My house smells like Italy! Great recipe :)

  9. Mandy says

    I made this for dinner last night. Soooo tasty! There was one egg left over after dinner and I had it cold straight out of the fridge for breakfast this morning. Still just as tasty! Now I have no more and I am sad. :-( I can’t wait to make this recipe again. Especially as crazy easy as it was to make. The hardest part was chopping the onion and that only took a couple of minutes.

  10. MLT says

    Looks delish – I plan to make this for Sunday breakfast this week – with some bacon on the side. :-) One thing though – I want to know where you get your eggs at ten cents each. Haven’t seen a price that low around here in… well, ever. LOL!

  11. Donna says

    I pinned this on Pinterest and made it this morning. Oh my it was delicious!! Both my husband and I loved it! The only thing I added was Italian Seasoning and Parmesan.

  12. Leslie says

    I modified this recipe for breakfast this morning. I used fresh kale, fresh from the garden tomatoes and fresh onion (best part of summer!). My husband LOVED it! Thanks for sharing–will try it with spinach one day this week. Loved how quick and easy it was but presents as a fancy time consuming dish!


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