Baked Eggs in Tomato Spinach Cream Sauce

Baked Eggs in Tomato Spinach Cream Sauce is a full meal packed into a ramekin. It has bread, a super flavorful spicy sauce (made from garlic), tomatoes, pepper flakes, spinach and cream, two cracked eggs and some garnishes. This is a recipe for one, and it comes straight from the awesome cookbook written by April Anderson, “Gourmet Cooking for One or Two.“

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Baked Eggs In Tomato Spinach Cream Sauce – Amazing Brunch Idea

I’m a huge fan of baked eggs. I remember the first time I ordered one in a cafe in Brooklyn with a piece of fresh baguette, on a side on a nice Sunday afternoon. Actually, this recipe for Baked Eggs with Tomatoes and Feta was inspired by this experience and I still make it often. But I also love my Shakshuka, Baked Eggs with Tomatoes and Pesto and Baked Eggs with Sausage and Peppers.

So when I saw this recipe for Baked Eggs in Tomato Spinach Cream Sauce in April’s cookbook I knew it was only a matter of time before I’d be making them.

It’s a whole meal in one little ramekin. It’s absolutely perfect for Sunday brunch with a nice chilled mimosa. In fact, I might want to have it every weekend. I’m kind of obsessed with these eggs…

What Makes these Baked Eggs in Tomato Spinach Cream Sauce so Unique?

I must admit these Baked Eggs in Tomato Spinach Cream Sauce are different than any others that I’ve previously made. Reason being is that it never crossed my mind to place a piece of toasted bread at the bottom of the ramekin. It’s a genius idea and reminds me of how in Spain cooks use bread to thicken their sauces. Italians have some famous sauces with bread as well. Thanks, April for this inspiration!

But bread isn’t the only thing that makes this dish unique. The sauce is out of this world delicious. I must admit, it’s a bit spicy, but both my husband and I like spicy food, so it was perfect for us. However, if you’re not a fan of spicy food then I’d suggest either scaling down on the amount of red pepper flakes or omit them altogether. The sauce will still be super delicious regardless.

Imagine sauteeing some garlic with herbs in a fragrant extra virgin olive oil until your whole kitchen smells incredible, then add crushed tomatoes, spinach, and cream… Wait, you don’t actually have to imagine that, rather, you can just make it! I’m telling you this sauce is a perfect base for baking the eggs (super delicious). See how easy it is:

About the Cookbook: Gourmet Cooking for One or Two

The subtitle of this amazing cookbook says: “Incredible Meals That Are Small in Size but Big on Flavor.” And it is totally true. This Baked Eggs recipe will certainly attest to that. The author April Anderson is a fellow founder of a food blog called Girl Gone Gourmet, and she knows plenty about gourmet food. She’s been creating these type of recipes for quite a while.

Typically, most of the recipes found online or in cookbooks call for at least 4 servings. And if you’re cooking just for yourself, or for yourself and your significant other, you may find it difficult to adjust the recipe in half or in a forth. Sometimes cutting the servings may even produce an altogether different result.

This is where April’s cookbook can come in handy. Her cookbook is designed for people who are cooking for one or two. But it’s not just any “blaa,” boring cooking. It’s a Gourmet Cooking for One or Two.

The book is divided into 5 separate sections, each containing between 10-17 recipes. I’ll give you the sections and a few listed recipes from each section that will make you want to jump on Amazon and get this book for yourself ASAP.

Updated Classics to Serve Yourself (and Not a Crowd):

• Chicken Meatballs with Spring Green Spaghetti
• Mushroom Pancetta Bolognese
• Turkey Chili – Topped with Mashed Potatoes

 Scaled-Down Comfort Food:

• Balsamic Pot Roast
• Southwest Shepherd’s Pie
• BBQ Turkey Meatloaf with Zucchini Fritters

30-Minute Single-Serving Dinners

• Pappardelle with Roasted Red Pepper Pesto and Sauteed Fennel (this one is featured on a cover of the book)
• Crispy Fish Tacos with Radish0Citrus Slaw
• Steak and Peppers with Summer Herb Orzo

Simple One-Pan, One-Pot, and Sheet-Pan Dinners

• Pork Chops with Savory Bacon Hash
• Potato, Bacon and Brie Frittata
• One-Pan Chipotle Macaroni Beef

Two-Servings Soups, Stews, and Chilis:

• Tuscan Style White Bean Soup
• French Onion Chicken Soup
• Red Wine Beef Stew

I hope I’ve sufficiently teased your excitement and curiosity about this amazing cookbook. Again, you can get it on Amazon (Gourmet Cooking for One or Two) and if you do, please let me know which recipe you decided to make. And here I’m giving you one to try: Baked Eggs in Tomato Spinach Cream Sauce. Enjoy!

Baked Eggs in Tomato Spinach Cream Sauce

When it's cold this baked egg dish is like a warm hug. It's low-fuss dinner with little prep work, making it a go-to for busy nights. The eggs are baked just until their whits are set so that when you cut into the golden yolk, it adds richness to the tomato sauce. Toast up a few extra slices of bread to soak up all the sauce. 

5 from 4 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 1

Calories: 483kcal

Author: April Anderson

Ingredients

• 2 tsp olive oil
• 1 tsp minced garlic
• 1/4 tsp dried Italian Seasoning
• 1/4 tsp red pepper flakes
• 1/2 cup crushed tomatoes
• 1/4 cup water
• 1/2 cup chopped fresh spinach
• 1/2 tsp kosher salt divided
• 2 tbsp heavy cream divided
• 1 piece toasted bread sliced to fit the size of the baking dish
• 2 large eggs
• 1 pinch of black pepper
• 1 tbsp grated Parmesan for garnish
• 1 tsp chopped fresh parsley for garnish

Instructions

• Preheat the oven to 350 F.
• Combine the olive oil, garlic, Italian seasoning, and red pepper flakes in an 8 1/2-inch skillet. Turn the heat to medium and cook the oil with the seasonings just until the garlic is fragrant about 1 minute. Add the crushed tomatoes and water to the pan. Stir and bring the sauce to a simmer. Add spinach and 1/4 teaspoon of the salt. Cook the sauce until the spinach has wilted, 1 to 2 minutes. Add 1 tablespoon of cream and stir.
• Place the bread in the bottom of a 20-ounce baking dish. Pour the tomato cream sauce over the top. make two shallow wells in the sauce and crack the eggs into them. Season the egg yolks with the remaining 1/4 teaspoon kosher salt and the black pepper. Pour 1/2 tablespoons of the remaining cream over each egg so that it coasts the yolks. Baked the eggs uncovered for 20 minutes, or until the egg whites are set. Garnish with cheese and parsley. 

Notes

This recipe comes from the cookbook: "Gourmet Cooking for One or Two" and was reprinted with the author's permission. 

Nutrition

Calories: 483kcal | Carbohydrates: 25g | Protein: 21g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 467mg | Sodium: 1728mg | Potassium: 561mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1460IU | Vitamin C: 11.1mg | Calcium: 218mg | Iron: 4.6mg

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