There were two things I wanted like mad that were off limits during my pregnancy: over-easy eggs and a good deli sandwich. I ate a good sandwich with amazing peppered turkey just days after delivering Milo, and I could hardly wait to have my first “dippy” egg.
Maybe it’s just my grandma who calls soft-cooked eggs “dippy eggs,” but I’ve been hooked as long as I can remember after having tried them. I love over-easy eggs.
I’m always on the lookout for new ways to have eggs for dinner. They’re a favorite, they’re inexpensive compared to chicken or beef, and they’re so very versatile! I had a vision in my head of a baked over-easy egg that I could scoop up with toast soldiers, and this was it.
Cozy and homey, the tomato-spinach base was warm and filling. The cumin and coriander spice things up and the cilantro is the perfect fresh finish.
If, like us, you’re not making all 4 eggs at once, you can make the tomato-spinach base ahead of time, divide it into ramekins, then just crack the eggs over them and bake them when you’re ready to eat them. We ate 2 one day and 2 another.
This would certainly make a great brunch dish, or a savory breakfast if you don’t like eggs for dinner. Feel free to swap the spices for a more Mediterranean feel (think oregano and a bit of rosemary with fresh basil to finish instead of the cumin, coriander, and cilantro).Print
Recipe inspired by Country Living