Friday Food : Baked Eggs with Spinach and Tomatoes

Today’s recipe is courtesy of Pinterest and doesn’t need to go in the #FAIL or #CloseEnough bin! I came across this lovely looking breakfast meal a few weeks ago. In the picture it looks like it’s a dish for 2 people. On the main recipe page it lists servings size as 5 people. I would say depending on how you serve it, it’s about 3-5 servings. As the main dish certainly closer to 3. If you decide to use is as a side to pancakes or oatmeal (Mmmmm oatmeal) then you’ll be able to divide it more.

Baked Eggs with Spinach and Tomatoes

Baked Eggs with Spinach and Tomatoes

What You Need:

  • 16 oz of spinach, washed and trimmed
  • 1 can (15 oz) diced tomatoes
  • 8 eggs separated (keep both the whites and the yolks)
  • spices : salt, pepper, garlic


For the how-to and even a few variation on the recipe ingredients visit the pin or head over to the main page for NomNom Foods.


I used fire roasted tomatoes in my recipe and instead of fresh garlic I used the powdered variety.

I think in the future I would add more spinach or even look for other veggies, like corn or my sister suggested broccoli – if I wanted to make it the “main dish”.

I found it very difficult not to break the yolks! Not sure why, but as you can see, I only had 5 polkadots! Haha

What adjustments would you make to this recipe? Have you ever had a Pinterest “success”?

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