Spinach & Tomato Baked Eggs (Paleo + Whole30)

        This Spinach and Tomato Baked Eggs recipe has been my go-to breakfast for the last few weeks and I’ve yet to get tired of it.  Simple, satisfying and filling…doesn’t get much better than that!




  • 2 tbsp avocado oil
  • 2 cups white onion, diced
  • 1 tsp salt, divided
  • 18oz baby spinach (3 bags)
  • 1- 28 oz crushed tomatoe


  • Preheat oven to 425 degrees.
  • In a large sauté pan heat avocado oil.
  • Once hot add onions and ½ tsp salt.
  • Cook until caramelized.
  • Add spinach and cover.
  • Cook until wilted.
  • Add crushed tomatoes and ½ tsp salt.
  • Cook for about 10 minutes, uncovered.
  • In large casserole dish, evenly distribute spinach and tomato sauce mixture.
  • Crack 12 eggs evenly throughout the casserole dish.*
  • Bake for about 17 minutes, or until egg whites are cooked and yolks are to desired doneness.
  • Cut into 6 slices.



*I try to place the egg yolks into sets of two so that when it is cooked I can cut it evenly into 6 pieces with two yolks per piece.

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