Baked eggs with tomato and spinach

Baked eggs with tomato and spinach

10 mins
Cooking time
30 mins
Ian Hofstetter

If you don’t have prosciutto, you can make these baked eggs with slices of light ham.


Quantity Ingredient
1/2 cup baby spinach leaves
spray oil
1 small red onion, finely chopped
2 slices prosciutto, finely chopped
125g cherry tomatoes, halved
8 eggs
2/3 cup reduced-fat tasty cheese, grated
2 tablespoons chives, finely chopped
wholegrain toast fingers, to serve


  1. Preheat the oven to moderately slow, 160ºC. Lightly grease four 1 1/2-cup ramekins and arrange them on a baking tray.
  2. Divide the spinach leaves evenly between the ramekin dishes.
  3. Heat a medium frying pan on high. Spray with oil. Sauté the onion and prosciutto for 3–4 minutes until the onion is tender. Add the tomatoes and cook for another minute. Remove the pan from the heat and leave to cool.
  4. Transfer the onion mixture to a bowl. Whisk with half the eggs, half the cheese and all the chives. Spoon the mixture evenly into the prepared ramekins.
  5. Break the remaining eggs, one at a time, carefully into each ramekin. Sprinkle each with an even amount of the remaining cheese. Bake for 20–25 minutes until the egg yolks are just set. Serve with wholegrain toast fingers.


  • To reduce the quantity of eggs by half, don’t add them to the sautéed onion mixture. Just use 1 egg per ramekin – spoon it onto the top of the onion mixture as described above.

Super ingredient: Eggs

  • An egg is a compact package of nutrition. For a very modest 355 kilojoules (85 calories), it gives you every vitamin except vitamin C, plenty of protein and a host of essential minerals. Particularly worth mentioning is vitamin B12, which is hard to obtain on vegetarian diets, and folate, a B vitamin which can help minimise birth defects. Eggs are a surprising source of two carotenoids, lutein and zeaxanthin, natural compounds related to the beta-carotene in carrots and usually found only in vegetables and fruits. These two anti-oxidants are now under study for their role in preventing macular degeneration, a common cause of blindness as we age.
fat. low-fat. low
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again