Description
A vibrant and healthy dish featuring eggs baked in a rich salsa verde made from fresh herbs, tomatoes, and capers. This recipe blends Mediterranean flavors for a comforting meal perfect for breakfast, brunch, or a light dinner, served best with warm flatbreads.
Ingredients
Scale
For the Salsa and Tomato Base
- 5 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin seeds
- 400g can cherry tomatoes
- 200g fresh cherry tomatoes
- 2 garlic cloves
- 1 small bunch of parsley (reserve some for garnish)
- 1 small bunch of basil
- ½ small bunch of mint, leaves picked
- 2 tbsp capers
- 1 tsp Dijon mustard
- 2 tbsp white wine vinegar
- 3 tbsp cold water
For the Greens and Eggs
- 200g baby spinach, washed
- 4 eggs
- ½ tsp chilli flakes (optional)
- Flatbreads, to serve (optional)
Instructions
- Prepare the spiced tomato base: Heat 1 tbsp olive oil in a frying pan or skillet over medium heat. Add smoked paprika and cumin seeds, frying for about 30 seconds until fragrant. Add canned and fresh cherry tomatoes, bring to a boil, then reduce heat and simmer with lid on for 5-6 minutes until tomatoes soften.
- Make the salsa verde paste: While tomatoes cook, combine garlic, most of the parsley (reserving some for garnish), basil, mint leaves, capers, Dijon mustard, white wine vinegar, 4 tbsp olive oil, and cold water in a mini food processor. Blitz into a smooth paste and season to taste.
- Add and wilt the spinach: Stir the baby spinach into the simmering tomato mixture. Replace the lid for a few minutes to help the spinach wilt, then stir again to combine evenly.
- Cook the eggs: Create four small wells in the tomato and spinach mixture. Carefully crack one egg into each well. Cover the pan with a lid and cook over medium heat for 6-8 minutes until eggs are just set to your liking.
- Finish and serve: Remove the lid and drizzle the prepared salsa verde sauce evenly over the eggs and tomato mixture. Sprinkle the reserved parsley and optional chilli flakes on top. Serve immediately, optionally with warm flatbreads to mop up the sauce.
Notes
- Adjust chilli flakes according to your spice preference or omit entirely for a milder dish.
- You can substitute baby spinach with other leafy greens such as kale or Swiss chard.
- Using fresh herbs is key to getting the authentic vibrant flavor in the salsa verde.
- Serve immediately after cooking for best texture of eggs and freshness of sauce.
- Flatbreads are optional but highly recommended to soak up the delicious sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: salsa verde baked eggs, baked eggs, Mediterranean breakfast, healthy brunch, tomato and spinach eggs, herb sauce eggs
