EGGS WITH SPINACH AND TOMATOES
This bright breakfast is loaded with vegetables, so you get an early start on eating well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- In a medium nonstick skillet, heat 1 1/2 teaspoons oil over medium. Add tomatoes and cook until softened, about 3 minutes. Add spinach and cook until wilted, 2 minutes; season with salt and pepper. Transfer to a bowl, wipe out pan, and add remaining 1/2 teaspoon oil. Add eggs to skillet and cook until whites are set but yolks are still runny, 2 to 3 minutes. Season with salt and pepper and serve on top of vegetables.
Nutrition Facts : Calories 277 g, Fat 20 g, Fiber 4 g, Protein 17 g, SaturatedFat 5 g
SKILLET-BAKED EGGS IN TOMATO GRAVY WITH SPINACH
This recipe for tomato gravy is the kind of old-fashioned country cooking most commonly found in Appalachia. Typically, it would be served solo atop biscuits, but it seemed to be an open invitation for an addition of skillet-baked eggs, with the biscuits for sopping up this luscious combination.
Provided by Virginia Willis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees F.
- If using bacon, line a plate with paper towels. Heat a large ovenproof skillet over medium-high heat. Add the bacon to the skillet and cook, stirring occasionally, until crisp, 3 to 5 minutes. Use a slotted spoon to transfer the bacon to the prepared plate. You can use the bacon fat to cook the onion or, if you prefer, tip out the bacon fat and heat the olive oil in the skillet over medium heat. You can also just start with the oil and not use the bacon at all.
- Add the onion to the fat (or oil) and cook until browned, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the flour and stir to combine. Add the tomatoes and milk and stir to combine. Bring to a boil and then reduce the heat to maintain a simmer. Cook until the tomatoes soften and the gravy thickens, 3 to 5 minutes. Add the cooked bacon (if using), the spinach, all of the herbs, and the Aleppo pepper; stir to combine. Taste and adjust the seasoning with salt and black pepper.
- Using the back of a spoon, make four wells in the tomato-spinach mixture in the skillet. Break an egg into each indentation. Season the eggs with salt and black pepper. Transfer the skillet to the oven and bake until the whites are set and the yolks are to the desired doneness, 8 minutes for runny, 10 minutes for firm, and 12 minutes for fully set. Garnish with additional herbs and more pepper. Serve immediately with the biscuits or toast.
BAKED EGGS WITH SPINACH & TOMATO
A rustic dish with a delicious combination of flavours and just four ingredients, try whipping it up for brunch
Provided by Good Food team
Categories Brunch, Main course
Time 20m
Yield Serves 4
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.
- Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread, if you like.
Nutrition Facts : Calories 114 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.43 milligram of sodium
BAKED EGGS W/SPINACH AND TOMATOES
Make and share this Baked Eggs W/Spinach and Tomatoes recipe from Food.com.
Provided by Wok With You
Categories Breakfast
Time 35m
Yield 6 1/2 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees. Heat the oil in medium skillet over medium-high heat.
- Add the garlic and cook for 1 minute. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 3 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.
- Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top.
- Bake until the whites are set,20-22 minutes.
- Divide among individual plates. Add dollops of the cream cheese, if desired.
Nutrition Facts : Calories 230.8, Fat 13.9, SaturatedFat 3.7, Cholesterol 423, Sodium 453, Carbohydrate 11.6, Fiber 4, Sugar 5.1, Protein 16.7
BAKED EGGS WITH SPINACH, TOMATOES, RICOTTA & BASIL
Serve this Italian-inspired take on a shakshuka for an easy brunch. If you're not vegetarian, you could also add chorizo
Provided by Esther Clark
Categories Breakfast, Brunch, Lunch
Time 40m
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Heat the oil and 2 tbsp butter in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10 mins until soft and translucent. Add the garlic and chilli flakes, and fry for 1 min more. Tip in the tomatoes, 1 tsp sugar and pesto. Season and simmer, uncovered, for 10 mins, stirring often. Tip in the spinach and cook for another 5 mins until wilted.
- Heat the grill to high. Make eight gaps in the sauce with the back of a spoon and crack an egg into each. Dot over the ricotta and scatter with the parmesan. Cover and cook for 5 mins, then slide under the hot grill for a few minutes until the egg whites are set and the yolks runny. Scatter with the basil and serve with crusty bread for dunking.
Nutrition Facts : Calories 271 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium
SKILLET BAKED EGGS WITH SPINACH, YOGURT, AND CHILI OIL RECIPE
Provided by á-3151
Number Of Ingredients 12
Steps:
- Mix yogurt, garlic, and a pinch of salt in a small bowl. Set aside. Preheat oven to 300°. Melt 1 tablespoon butter with oil in a large heavy skillet over medium heat. Add leek and scallion; reduce heat to low. Cook until soft, about 10 minutes. Add spinach and lemon juice; season with salt. Increase heat to medium-high; cook, turning frequently, until wilted, 4-5 minutes. Transfer spinach mixture to 10" skillet, leaving any excess liquid behind. If using 2 smaller skillets, divide spinach mixture equally between skillets. Make 4 deep indentations in center of spinach in larger skillet or 2 indentations in each small skillet. Carefully break 1 egg into each hollow, taking care to keep yolks intact. Bake until egg whites are set, 10-15 minutes. Melt remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add kirmizi biber and a pinch of salt and cook until butter starts to foam and browned bits form at bottom of pan, 1-2 minutes. Add oregano and cook for 30 seconds longer. Remove garlic halves from yogurt; discard. Spoon yogurt over spinach and eggs. Drizzle with spiced butter. NOTE: Kirmizi biber is available at kalustyans.com
SKILLET EGGS IN TOMATO SAUCE
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium heat. Add garlic and cook, stirring occasionally, just until it starts to brown around edges, 30 seconds to 1 minute. Add tomatoes, 2 teaspoons salt, and basil; simmer until tomatoes have broken down into a loose sauce, about 20 minutes.
- Make a well in tomato sauce with the back of a large spoon and crack 1 egg into well. Repeat with remaining 5 eggs. Season with salt and pepper and cook until whites are set and yolks are cooked as desired, about 25 to 30 minutes. Top with cheese and serve with sauce immediately from the skillet.
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- Warm the olive oil in a large skillet with a lid, add the garlic and tomatoes and salt. Let the tomatoes come to simmer and simmer gently for about 10-12 minutes to allow the sauce to reduce slightly. Stir in the spinach, turning it into the tomatoes so it wilts, about 5 minutes.Stir in the basil and scallions.
- Using a spoon, push the tomatoes and spinach around to make wells in the pan. Gently crack an egg into each hole. I can get about 6 eggs in my skillet, you may get more or less depending on how big your pan is. Give each of the eggs a bit of room or you will end up with a solid mass.
- Keep the pan on a low simmer and cover. Simmer for about 5 minutes, add a minute if you like a firmer egg. We prefer "dipping eggs" so I go about 5 minutes then let the eggs sit for a few minutes before serving.
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