Super healthy baked eggs with basil and tomatoes – the best start to the day! Iron-rich green spinach topped with savory tomatoes and freshly torn sweet basil. All topped with protein-rich baked eggs. And less than 200 calories!
- 50 grams Spinach
- 4 whole Cherry tomatoes
- 4 sheets Basil
- 2 whole large eggs
Preheat the oven to 220°C (430°F).
Coarsely chop the spinach and place it in a bowl. Cover with boiling water and leave for a few minutes to soften slightly.
Transfer the spinach to a shallow ovenproof bowl. Quarter the cherry tomatoes and sprinkle the sides of the bowl. Tear the basil and sprinkle it over the spinach and tomato.
Gently crack the eggs into a small cup, then spill them over the top of the mixture. Put in the middle of the oven for about 10 minutes, until the egg whites are firm but the yolks are still runny. They will have solidified a bit on top but don’t worry! Garnish with a little freshly ground black pepper.