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Baked Eggs with Spinach and Tomato


U.S. Eggs (Large)


Whole wheat bread

3 slices




1 clove

Salt & Pepper

¼ tsp each

Organic cherry tomatoes

(cut halves) 150g

Dried basil

¼ tsp

Dried oregano

¼ tsp

Low sodium chicken broth


Baby spinach


Smoked paprika:

to taste

Baked Eggs with Spinach and Tomato


  1. Brush olive oil on bread, then toast it in a fry pan with low heat until both sides become crusty
  2. Rest them on a plate
  3. Heat the pan with medium heat
  4. Add some olive oil, diced garlics, shallots, salt and black pepper, and stir fry slowly until soft
  5. Add cherry tomatoes, basil and oregano, stir fry until a bit soft
  6. Add chicken broth, cook until the sauce becomes thicken, add baby spinach and mix gently
  7. Crack 3 eggs into the pan and cover with the lid
  8. Cook until transparent egg white turns solid white
  9. Sprinkle a little bit of smoked paprika and serve with the toasted bread.

Points to note:

  1. Stir fry cherry tomatoes can thicken the sauce with the cherry tomato seeds
  2. Paprika brings smoky taste to the eggs
  3. Research shows that eating an egg a day on average is not associated with cardiovascular disease risk overall. We can include up to one whole egg daily in our heart-healthy dietary patterns.

Did you know egg production releases significantly less polluting emissions, including 71 percent
lower greenhouse gas emissions than it did in 1960!