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+ servings

Baked Eggs

Jackie Bowker
Quick and Easy Nutritious Baked Eggs
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast, Dinner, Lunch, Main Course
Servings 4
Calories 200 kcal


  • Ovenproof dish


  • 1 onion medium size
  • 4 garlic cloves finely chopped
  • 2 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp chilli powder
  • 4 cups baby spinach fresh
  • 2 zucchinis sliced
  • 1 cup broccoli roughly chopped
  • 400 grams tomatoes organic canned crushed
  • 8 eggs large
  • 1/2 tsp salt to taste
  • 1/2 tsp pepper to taste
  • 1 bunch coriander small bunch, fresh, chopped
  • 1 bunch parsley small bunch, fresh, chopped


  • Preheat oven to 200 degrees celsius and lightly grease an ovenproof dish with coconut oil. Heat the olive oil in a medium saucepan over medium heat.
  • Add onion, garlic and spices and cook for 1-2 minutes, until fragrant and the onion is soft.
  • Add the spinach, zucchini and broccoli leaves and cook for 1-2 minutes, until the leaves have just wilted. Remove from heat.
  • Place the crushed tomatoes into a medium bowl with onion and spinach mixture, some salt and pepper, and stir to combine and pour into ovenproof dish.
  • Using the back of a large spoon make small dents in the middle of the sauce, then crack in the eggs
  • Bake for 10-12 minutes, or until the eggs are cooked to your liking
  • Garnish with chopped coriander and parsley. Serve and enjoy with a piece of paleo bread.


Calories: 200kcalCarbohydrates: 15gProtein: 16gFat: 9gSaturated Fat: 3gTrans Fat: 1gCholesterol: 327mgSodium: 473mgPotassium: 1015mgFiber: 5gSugar: 7gVitamin A: 5917IUVitamin C: 86mgCalcium: 155mgIron: 5mg
Keyword Baked eggs, eggs, healthy breakfast, Healthy Recipes, nutritious breakfast
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