Baked Eggs with Spinach and Labneh

By Jacqueline Alwill on August 25, 2016 in Food

Baked eggs are such an easy, impressive brekky dish, with a banging combo of proteins, carbs and fats. This recipe is both gluten and sugar free, meaning the coeliacs and health freaks out there will love it.

My top tip when cooking this dish is that if the eggs still look slightly undercooked on top when you remove them from the oven, that’s actually a good thing – they’ll keep cooking in the hot tomatoes and will be perfect by the time you serve them.

Ingredients (Serves 4)

• 1 teaspoon coconut oil, plus extra for greasing
• 200g (7 oz) tinned (or fresh) roma tomatoes, roughly chopped
• 2 handfuls of cherry tomatoes, halved
• 50g (1 oz/1 cup firmly packed) baby spinach leaves
• 4 eggs
• 2 tablespoons labneh (goats cheese or feta also work well)
• 4 small sprigs of dill, or other soft herb of choice

Method

1. Preheat the oven to 200°C (400°F).
2. Warm a small frying pan over a medium heat and melt the coconut oil in it. Add all of the tomatoes and cook for 2 minutes, then remove from the heat.
3. Lightly grease four 250ml (9 fl oz/1 cup) capacity ramekins with coconut oil. Divide the baby spinach and sautéed tomatoes evenly between the ramekins, then crack an egg into each nest of spinach and tomatoes.
4. Place a dollop of labneh over each egg and top with a sprig of dill, then place the ramekins on a baking tray (baking sheet) and bake in the oven for 15–20 minutes.
5. Once cooked, remove from the oven and let stand for 5 minutes before serving.

Bondi local Jacqueline Alwill is a qualified, practicing nutritionist, personal trainer, whole foods cook and, most importantly, mother to Jet. She is committed to improving the health, wellbeing and happiness of all individuals. In her first cookbook, Seasons to Share, Jacqueline has brought together a delightful collection of beautiful seasonal, wholefoods recipes for all occasions. Seasons to Share (Murdoch Books) is available now in all good bookstores and online.