I use two bunches of spinach, and my kitchen scale malfunctioned when I tried to weigh the stemmed leaves, but assuming your bunches are 12 ounces each you’ll probably end up with 8 ounces of leaves. It’s not a make or break proposition so no worries. Make sure to wash your spinach well–it traps dirt remarkably well. The first time I made this there was an unwelcome grittiness to the meal, so I learned my lesson.
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Baked Eggs on Wilted Spinach
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Quick spinach prep: just stem and wilt! Then, bake eggs in the spinach for a simple, delicious side.
Ingredients
- 3 tbsp olive oil
- 1 red onion, minced
- 2 cloves garlic, minced
- 1/2 tsp aleppo pepper
- salt and pepper
- 2 large bunches of spinach, stemmed
- 4 eggs
- Greek yogurt
Instructions
- Preheat oven to 310°F (154°C).
- Heat olive oil over medium-low heat in a large skillet. Add onion and sauté until soft, about 10 minutes.
- Add garlic, aleppo pepper, and spinach; cook until spinach is wilted. Season with salt and pepper.
- Transfer to a baking dish (or use skillet if oven-safe; an 8-inch skillet is best unless using a lot of spinach).
- Crack each egg into a separate cup. Make wells in the spinach mixture and gently pour an egg into each well.
- Bake for 25-35 minutes at 310°F (154°C).
- Serve with Greek yogurt, if desired.
Notes
- Don’t overcrowd the baking dish; this will ensure even cooking of the eggs.
- For a richer flavor, use fresh garlic and sauté it until it’s fragrant before adding the spinach.
- Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Oven-Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 200
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 15
- Fiber: 3
- Protein: 12
- Cholesterol: 200
Frequently Asked Questions
How do I know when the baked eggs are done without breaking the yolks?
Look at the whites around the yolk. When the whites are set and opaque but the yolk still has a slight jiggle, the eggs are ready. They will continue to cook briefly from residual heat after you pull the dish from the oven.
Should I wilt the spinach before the eggs go in, or can it go in raw?
Wilting the spinach first is important. Raw spinach contains too much moisture and will release water into the dish as it cooks, preventing the eggs from setting properly. 
What oven temperature works best for baking eggs on wilted spinach?
A temperature between 375 and 400 degrees Fahrenheit gives you enough heat to set the whites without turning the yolks rubbery. Keep an eye on them starting at the 8-minute mark.
