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Baked Egg Pots

10 Minutes

2 Servings

186 Calories

16g Protein

9g Carbs

10g Fats

Baked Egg Pots


  • Preheat the oven to 180°C.

  • Heat a dry non-stick frying pan on the stove over a medium heat and let the spinach shrink, add a splash of water if necessary.

  • Add in the chopped tomatoes, paprika and season to taste with salt and pepper. Divide between two ramekins. Make a well in each dish and break an egg inside it.

  • Place the ramekins onto a baking sheet and bake in the oven for around 17-20 minutes until the egg is cooked to your liking.

Serving suggestion:

Toasted bread with butter and chives (not included in nutrition information).


  • 90g baby spinach

  • 3 fresh tomatoes, chopped

  • 2 tsp. smoked paprika

  • 4 eggs

  • salt and pepper

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