Baked Eggs with Tomato Sauce, Spinach & Quinoa
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 3
Ingredients
For the tomato sauce:
  • 14-oz can fire-roasted tomatoes
  • juice of 1/2 lemon
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp olive oil
  • 1/2 Tbsp balsamic vinegar
  • 1/2 Tbsp molasses
  • 1/2 tsp prepared mustard
  • 1/4 tsp ground ginger
  • 1/4 tsp ground black pepper
  • 1/8 tsp onion powder
  • 1/8 tsp allspice
Everything else:
  • 3/4 cup cooked quinoa
  • 2 packed cups spinach leaves
  • 6 eggs
  • sprinkle of parmesan cheese
Instructions
  1. Preheat oven to 375.
  2. Combine all sauce ingredients in a medium saucepan. Simmer uncovered over low heat for 15-20 minutes.
  3. Add spinach to sauce. (You may have to do this in a few batches if your pan is small.) Continue simmering until spinach is cooked down and bright green, just a few minutes. Remove from heat and stir in cooked quinoa.
  4. Spoon the sauce mixture into three oven-safe ramekins. Carefully crack two eggs into each ramekin, keeping the yolks intact.
  5. Bake until egg whites are set, about 15 minutes. Remember that the eggs will continue cooking a bit once removed from the oven.
  6. Remove from oven and sprinkle with parmesan cheese, salt and pepper to taste. Serve hot!
Notes
Adapted from Domesticate ME! [Edit: Note that Worcestershire sauce is not vegetarian. For a veg version, sub soy sauce or use vegetarian Worcestershire sauce.]
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/04/baked-eggs-with-tomato-sauce-spinach-quinoa/