Best Skillet Baked Eggs In Tomato Gravy With Spinach Recipes

Baked Eggs W/Spinach and Tomatoes image

Provided by Wok With You

Categories Breakfast

Time 35m

Yield 6 1/2 cup, 4 serving(s)

Number Of Ingredients 5

1 tablespoon olive oil
1 garlic clove, finely chopped
1 (14 1/2 ounce) can diced tomatoes, drained
16 ounces spinach, trimmed (2 bunches)
8 eggs, separated (yolks kept whole, if possible)

Steps:

Heat oven to 400 degrees. Heat the oil in medium skillet over medium-high heat.
Add the garlic and cook for 1 minute. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 3 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.
Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top.
Bake until the whites are set,20-22 minutes.
Divide among individual plates. Add dollops of the cream cheese, if desired.

Nutrition Facts : Calories 230.8, Fat 13.9, SaturatedFat 3.7, Cholesterol 423, Sodium 453, Carbohydrate 11.6, Fiber 4, Sugar 5.1, Protein 16.7

Skillet-Baked Eggs in Tomato Gravy with Spinach image

Provided by Virginia Willis

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 slices bacon, cut into lardons (optional; see Cook's Note)
2 tablespoons pure olive oil (optional)
1 sweet onion, chopped
1 garlic clove, very finely chopped
2 tablespoons all-purpose flour
3 fresh tomatoes (about 1 1/2 pounds), peeled, seeded, and chopped (2 cups), or 1 (16-ounce) can whole tomatoes, chopped, with their juices
3/4 cup 2 percent milk
2 cups loosely packed baby spinach (about 3 ounces)
1 tablespoon chopped fresh herbs, such as parsley, basil, or chives, plus more for garnish
1 teaspoon chopped fresh thyme leaves
1/4 teaspoon Aleppo pepper, piment d'Espelette, or red pepper flakes, or to taste
Coarse kosher salt and freshly ground black pepper
4 large eggs
Cathead Biscuits or toasted bread, for serving

Steps:

Heat the oven to 350 degrees F.
If using bacon, line a plate with paper towels. Heat a large ovenproof skillet over medium-high heat. Add the bacon to the skillet and cook, stirring occasionally, until crisp, 3 to 5 minutes. Use a slotted spoon to transfer the bacon to the prepared plate. You can use the bacon fat to cook the onion or, if you prefer, tip out the bacon fat and heat the olive oil in the skillet over medium heat. You can also just start with the oil and not use the bacon at all.
Add the onion to the fat (or oil) and cook until browned, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the flour and stir to combine. Add the tomatoes and milk and stir to combine. Bring to a boil and then reduce the heat to maintain a simmer. Cook until the tomatoes soften and the gravy thickens, 3 to 5 minutes. Add the cooked bacon (if using), the spinach, all of the herbs, and the Aleppo pepper; stir to combine. Taste and adjust the seasoning with salt and black pepper.
Using the back of a spoon, make four wells in the tomato-spinach mixture in the skillet. Break an egg into each indentation. Season the eggs with salt and black pepper. Transfer the skillet to the oven and bake until the whites are set and the yolks are to the desired doneness, 8 minutes for runny, 10 minutes for firm, and 12 minutes for fully set. Garnish with additional herbs and more pepper. Serve immediately with the biscuits or toast.