Skillet Baked Eggs with Spinach and Tomatoes for a Meatless Monday Breakfast

Skillet Baked Eggs with Spinach and Tomatoes

When I latch onto a recipe that’s a) healthy, b) delicious, and c) easy, I tend to get carried away, making it over and over and over for weeks. The current obsession? This egg dish, inspired and based on a recipe from Kalyn’s Kitchen. I have recently been able to add eggs back into my diet, and am happily celebrating this, since I’ve always loved them AND they also have lots of nutritional advantages.

I took Kalyn’s recipe and added some spinach, and only did a tiny bit more tweaking.  So really, this vegetarian Phase One recipe is pretty much all her, but I still wanted to share it with you. You could easily leave the cheese off to make it casein-free, and it would still be delish. Super-simple, as there’s really only four major components – onion, spinach, tomato, and egg. It’s a super breakfast, but we’ve definitely been eating it all times of the day.


1 tablespoon olive oil
1/2 large onion, chopped
4 cloves garlic, minced
1 28 ounce can crushed tomatoes in puree, preferably with basil
1 box chopped frozen spinach, defrosted and strained to remove water
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon oregano
1/2 teaspoon salt (or more to taste)
6 eggs

Preheat your broiler – if there’s more than one setting, I’d put it on low (I don’t have such luxuries, though, so your mileage may vary).

In a large skillet, heat the olive oil on high, then saute the onion until they’ve softened and are starting to brown. Add the garlic and stir just another minute or two, then add the tomatoes. Bring them up to bubbly, then reduce the heat to medium and let cook for about 5 minutes, so it reduces and c0oncentrates the flavor a bit. Stir in the spinach and half the cheese until well-incorporated. If your choice of diced tomatoes has seasoning in it, I would add just a touch of oregano, as listed; if not, then think about adding some basil as well. Taste at this point and adjust spices and salt to preference.

Using a spoon, create 6 little “wells” for the eggs, then crack each egg and pour them into their hole. Like so:

Eggs in their little 'wells'

At this point, I sprinkle the remaining cheese over the top and transfer them right into the broiler. On the first few runs, I would let the white start to set up on the stovetop first, but found that this resulted in an overcooked yolk for me. In the broiler, it takes about 5 minutes for the eggs to be done but not overdone – you definitely want to be checking at least every 2 minutes.

More baked egg delights from food bloggers:

Eggs En Cocotte from The Kitchn
Mexican Baked Eggs from Kalyn’s Kitchen
Baked Eggs with Ham and Asparagus from Poor Girl Eats Well
Baked Eggs with Chanterelles and Chard from Herbivoracious

— posted by Anne


  1. Pamela says

    do baked eggs work well as leftovers? looking for yummy breakfasts to make ahead. I’ve done casseroles and egg muffins, but this looks soooo yummy!

  2. Linda says

    We made this on Sat. and it was so delicious. Delicious & Easy are such a great combination & Anne is the master of it!

  3. says

    Wendy – sounds like a great combo with the chickpea pasta! And next time I’ll try it without draining the spinach. It might depend on how much liquid is in the tomatoes used – we’ll see!

    CaSaundra, I need to get much better about rotating through favorites! Glad to know there are others out there . . .

  4. says

    I am the same way with recipes that I like..I usually make them over and over until I burn out on them! I need to try this though, I’ll just have to limit myself ;-)

  5. Wendy Altenhof says

    Your lovely sauce inspired me to make a tomato-spinach, and chickpea pasta for dinner on Friday night. I didn’t find it necessary to drain the spinach. . . I just tossed the partially thawed box into the bubbling sauce.


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