Low Sodium Baked Eggs with Spinach and Tomatoes

Start your morning on a wholesome note with these irresistibly flavorful Low Sodium Baked Eggs with Spinach and Tomatoes, perfect for a light yet satisfying brunch or dinner. Packed with nutrient-rich spinach, juicy cherry tomatoes, and the aromatic touch of fresh garlic, this dish keeps sodium levels low while delivering bold, fresh flavors. The eggs are baked to perfection in a cozy nest of sautéed greens, creating a velvety texture with yolks that remain slightly runny. A zesty hint of lemon and fragrant basil leaves elevate the dish, while an optional sprinkle of Parmesan cheese adds a savory touch. Quick to prepare and baked in one skillet for easy cleanup, this colorful and healthy recipe is ideal for anyone looking to enjoy a low-sodium meal without compromising on taste. Serve it up with a side of crusty whole-grain bread, and you’ve got a complete, heart-healthy delight!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 150 grams fresh spinach leaves
• 200 grams ripe cherry tomatoes
• 4 pieces large eggs
• 2 tablespoons olive oil
• 2 cloves garlic
• 0.5 teaspoon black pepper
• 10 leaves fresh basil leaves
• 1 teaspoon lemon zest
• 30 grams grated Parmesan cheese (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash the spinach leaves thoroughly and pat them dry with a kitchen towel.

Step 3

Slice the cherry tomatoes in half.

Step 4

Finely chop the garlic cloves.

Step 5

In a large oven-safe skillet, heat the olive oil over medium heat.

Step 6

Add the chopped garlic to the skillet and sauté for about 1 minute, until fragrant, taking care not to burn it.

Step 7

Add the spinach leaves to the skillet and cook until wilted, about 2-3 minutes.

Step 8

Toss in the halved cherry tomatoes and sauté for an additional 2 minutes, allowing them to warm but not deflate completely.

Step 9

Season the mixture with black pepper and stir to combine.

Step 10

Create four small nests in the spinach and tomato mixture using a spoon and carefully crack an egg into each nest.

Step 11

Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the egg whites are set but the yolks remain slightly runny.

Step 12

Remove the skillet from the oven and grate lemon zest over the top for a splash of freshness.

Step 13

Garnish with fresh basil leaves and, if desired, a sprinkle of grated Parmesan cheese for an added touch of flavor.

Step 14

Serve immediately, scooping each egg along with spinach and tomatoes onto plates.

Nutrition Facts

Serving size	(622.1g)

Amount per serving	% Daily Value*
Calories	744.5

Total Fat 57.4g	0%
Saturated Fat 15.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 768mg	0%
Sodium 868.1mg	0%
Total Carbohydrate 21.8g	0%
Dietary Fiber 6.9g	0%
Total Sugars 5.8g
Protein 42.4g	0%

Vitamin D 160IU	0%
Calcium 641.2mg	0%
Iron 9.4mg	0%
Potassium 1680.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.8%

Protein: 21.9%

Carbs: 11.3%