Baked Eggs in Tomato Spinach Cream Sauce

Baked eggs in cream tomato spinach sauce in white ramekin

Baked Eggs in Tomato Spinach Cream Sauce

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 483kcal

Author: April Anderson

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.

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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.

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