Easy Baked Egg Pots with Tomatoes and Spinach Recipe

baked egg pots

Less really is more when it comes to this simple baked egg pots dish. This recipe requires just five ingredients (and you already have most of them in your pantry!) and can be served as a quick vegetarian breakfast or as an elegant dinner served with some crunchy bread and fresh veggies.

Feeding a crowd is made easy with this easy baked egg pots with tomatoes and spinach recipe. It’s a delicious recipe that our family absolutely loved!

The beauty of this recipe is that the interior texture becomes a bit softer as the moisture and liquid cook-off. This makes it a really nice dish to serve with crusty bread. The flavor is so strong and the sauce is fabulous and light. The rich tomato flavors complement the egg perfectly. The spinach leaves soften in the sauce, add a fresh taste and keep it light in texture. The paprika adds another big dose of flavor, along with the salt and pepper. Enjoy this easy baked egg pots recipe with your kids this weekend!

Our family loves to serve these as an appetizer with crunchy dutch bread and fresh spring vegetables. Top the dish with a scoop of vegan cream or to add even more flavor, top with some crumbled smoked gouda cheese or sweet basil pesto. What a yummy way to start your day. The beauty of this baked egg pot dish is that there is no prep. All you do is throw the ingredients into the oven and wait for 10 minutes to cook. It makes such an elegant meal that you can serve for two.

baked egg pots with spinach and tomatoes

We have enjoyed these baked egg pots with an array of different types of cheeses over the years. I like to top mine with smoked Gouda or grated Parmesan, but you can use whatever type of cheese you like.

This easy baked egg pots recipe is easy to prepare and full of nutrition. You won’t be disappointed, just make sure to have your bread on hand for serving.

Baked Egg Pots

Prep Time 10 mins
Cook Time 20 mins
Servings 2
Calories 186 kcal


  • Non-stick Frying Pan
  • Oven
  • Ramenkins


  • 3 cups baby spinach
  • 3 tomatoes, chopped
  • 2 tsp. smoked paprika
  • 4 eggs
  • salt & pepper


  • Preheat the oven to 360°F (180°C).
  • Heat a dry non-stick frying pan on the stove over a mediumheat and let the spinach shrink, add a splash of water ifnecessary.
  • Add in the chopped tomatoes, paprika and season to tastewith salt and pepper. Divide between two ramekins. Make awell in each dish and break an egg inside it.
  • Place the ramekins onto a baking sheet and bake in the ovenfor around 17-20 minutes until the egg is cooked to your liking.


Serving suggestion: Toasted bread with butter and chives (not included in nutrition information).
Keyword bake, dairy-free, egg pot, gluten-free

Let's Stay In Touch!

Subscribe to the Household Healthy weekly newsletter for exclusive access to incredible Recipes (including plant-based!), Meal Plans, Coupons, and SO much more.

We've got dinner covered


Join Household Healthy today and get our popular Healthy Eating and Plant-Based recipe books FREE!

Download our free recipe guides today


Scroll to Top