Baked Eggs with Spinach and Tomato




U.S. Eggs (Large)
Whole wheat bread
Salt & Pepper
Organic cherry tomatoes
Dried basil
Dried oregano
Low sodium chicken broth
Baby spinach
Smoked paprika:

3 slices
1 clove
¼ tsp each
(cut halves) 150g
¼ tsp
¼ tsp
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.

Egg production releases significantly less polluting emissions, including 71 percent lower greenhouse gas emissions than it did in 1960.