← All recipes

🍽️ Oven tomatoes with poached eggs on spinach

295 kcal · 30 min · 4 servings

Ingredients

• 500 g cherry tomatoes
• 2 garlic cloves
• 3 tbsp olive oil
• salt
• pepper
• 200 g baby spinach
• nutmeg
• 60 ml white wine vinegar
• 8 eggs
• 1 handful basil leaves (5 g each)
• 60 g Parmesan (32% fat in dry matter)

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Line a baking tray with baking paper.
3. 3. Place the tomatoes on the prepared tray.
4. 4. Peel the garlic.
5. 5. Slice the garlic thinly.
6. 6. Distribute the garlic slices between the tomatoes.
7. 7. Drizzle everything with two tablespoons of olive oil.
8. 8. Season the tomatoes with salt and pepper.
9. 9. Preheat the oven to 180 degrees Celsius top and bottom heat.
10. 10. Bake the tomatoes in the oven for about 20 minutes.
11. 11. Remove the tomatoes when they are soft.
12. 12. Wash the spinach thoroughly.
13. 13. Spin the spinach dry.
14. 14. Heat the remaining oil in a pan.
15. 15. Add the spinach to the hot pan.
16. 16. Sauté the spinach for five minutes over medium heat.
17. 17. Remove the spinach from the heat when it has wilted.
18. 18. Season the spinach with salt.
19. 19. Add a pinch of freshly grated nutmeg.
20. 20. Fill a wide pot with water.
21. 21. Add salt and vinegar to the water.
22. 22. Bring the water to a boil.
23. 23. Reduce the heat slightly.
24. 24. Create a whirlpool in the water with a cooking spoon.
25. 25. Crack the eggs.
26. 26. Carefully slide the eggs into the swirl.
27. 27. Cook the eggs for four to five minutes.
28. 28. Remove the eggs with a slotted spoon.
29. 29. Let the eggs drain well.
30. 30. Place the spinach on the plates.
31. 31. Place the oven tomatoes on the spinach.
32. 32. Place the poached eggs on the tomatoes.
33. 33. Wash the basil.
34. 34. Shake the basil dry.
35. 35. Grate the cheese finely.
36. 36. Garnish the dish with the basil.
37. 37. Sprinkle the grated cheese over it.

Nutrition per serving

• kcal: 295
• Protein: 20 g · Fett/Fat: 21 g · Carbs: 6 g