Baked Eggs & Greens in Tomatoes

Besides being super delicious, this recipe is a winner because it’s company-worthy...

And it takes just a couple minutes to throw together … and uses just one pan!

I recommend a nonstick skillet for this dish.

When you think of “EGGS”… chances are you think “protein.” And yes, they’re a great choice for that…
But they also have compounds that support the health of your brain and eyes.

Even though they contain cholesterol, research shows they don’t appear to play a role in high cholesterol levels.

One of the best things about them? They take just a few minutes to cook! You can make a batch of hard-boiled eggs ahead of time for a quick grab-and-go snack.

Sorting through all the different types of eggs at the grocery store can be confusing!

Look for pastured eggs — which means hens are allowed open access to the outdoors, and they eat a more natural diet. That means more nutrition for you. 

If those aren’t possible, try omega-3 eggs, followed by free-range, cage-free, or organic.

(makes 4 servings)

• 1 Tbsp olive oil
• 2 10-ounce (283 g) packages frozen chopped spinach, thawed, drained, and squeezed dry
• ¼ tsp salt, divided
• 2-3 dashes ground pepper
• 2 cups (500 g) of your favourite marinara sauce
• 4 large pastured eggs 
• Optional: 2 cups (280 grams) cooked brown rice or quinoa, to serve over

Preheat your oven to 350ºF/175ºC.
Heat oil in a nonstick ovenproof skillet over medium heat. Add the spinach and season salt and pepper. Sauté for 2-3 minutes. Stir in the marinara sauce and bring to a simmer.
Make 4 “wells” in the marinara sauce using a spoon and crack an egg into each well. (Pro tip: crack the egg into a small bowl and then pour into the well to avoid getting any shell in the sauce).

Place the skillet in the oven and bake for about 20 minutes until the egg whites are set but the yolks are still soft.
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Serve with quinoa or rice for a full meal.

Enjoy!