Baked eggs with tomato, spinach and mozzarella




  • 3 large handfuls of baby English spinach
  • 60ml (2 fl oz/¼ cup) extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 large heirloom tomatoes, roughly chopped
  • 125g (4½ oz) buffalo mozzarella, sliced
  • 8 free-range eggs


1. Preheat the oven to 220°C (425°F).

2. Combine the spinach, olive oil and vinegar in a bowl. Toss well to coat.

3. Transfer the spinach mixture to a large ovenproof frying pan and top with the tomatoes and mozzarella. Carefully crack the eggs in and around, then season with sea salt and freshly ground black pepper.

4. Transfer to the oven and bake for 8-10 minutes, or until the eggs are cooked to your liking.

5. Carefully remove from the oven, divide among plates and serve.

Recipe taken from My Family Table by Eleanor Ozich (£16.99, Murdoch Books). Photography by Eleanor Ozich.

Read more recipes from Your Healthy Living...

Read the Your Food articles archive here...

A top buttonTop