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baked eggs with tomatoes & spinach (gf, df, Paleo, Whole30)

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Baked Eggs with Tomato & Spinach I One Lovely Life Baked Eggs with Tomato & Spinach I One Lovely Life
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.

Baked Eggs with Tomato & Spinach I One Lovely Life
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).

I missed you, eggs. It’s good to be back.
Baked Eggs with Tomato & Spinach I One Lovely Life Baked Eggs with Tomato & Spinach I One Lovely Life

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Baked Eggs with Tomatoes & Spinach

  • Author: One Lovely Life
  • Yield: 4 1x


Serve with toast soldiers and a side salad for a complete meal.


  • olive oil
  • 1 small onion, diced
  • 1 (14.5oz) can petite diced tomatoes (crushed, diced, or whole would be fine too)
  • 1/2 tsp cumin
  • 1/4 tsp coriander
  • salt and pepper
  • 23c baby spinach
  • 4 eggs
  • cilantro, minced (optional)


  1. Heat a small drizzle of olive oil in a medium saute pan. Add onion and cook over medium heat until translucent and tender. Add tomatoes and their juices, cumin, coriander, and a pinch of salt and pepper. Cook 3-5 minutes to allow the flavors to develop. Add spinach (it will look like FAR too much) and cook, stirring often, 3-5 minutes, or until wilted.
  2. Divide tomato mixture into 4 (10oz) ramekins (I sprayed my ramekins with nonstick spray first). Crack one egg into each ramekin on top of the tomato-spinach mixture.
  3. Place ramekins on a baking sheet and bake at 400 degrees 12-15 minutes, or until whites are opaque and yolks are still soft. Garnish with cilantro, if desired.

Recipe inspired by Country Living

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  1. Yum! I love savory eggs like this. If you get a chance, take a look at recipes for “egg and pesto stuffed tomatoes.” You won’t be sorry:-B

  2. Oooh I love baked eggs and these look so fresh and lovely!
    I grew up with dippy eggs I think it’s quite a common term in England, we typically mean soft-boiled eggs in an egg cup with toast soldiers (or lightly steamed asparagus if you’re being fancy!) I had no idea what over-easy meant until today!

  3. Ooo this looks delicious. I’ve never baked my eggs, I’m excited to give this a try! I’ve called over easy eggs “juicy eggs” since I was like 6 years old. Dippy eggs is cute!

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