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Baked Egg Pots
10 Minutes
2 Servings
186 Calories
16g Protein
9g Carbs
10g Fats

Steps
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).
Ingredients
90g baby spinach
3 fresh tomatoes, chopped
2 tsp. smoked paprika
4 eggs
salt and pepper
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