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Recipe details
Italian spinach baked eggs and noodles
Cozy baked eggs in tomato sauce with spinach and bell pepper, served over egg-white broad pasta noodles.
≈ 94 kcal/100 g · ≈ 82 kcal/serving
35 minMediumItalian-inspired
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
extra virgin olive oil2.5 mL
shallot, finely chopped0.25 shallot
garlic, minced0.5 pcs
dried oregano leaves2.5 mL
hot pepper flakes0.25 mL
passata (strained tomatoes)175 mL
baby spinach, chopped35.5 g
yellow or orange bell pepper, diced0.25 pepper
egg1 pcs
freshly ground black pepper0.25 mL
freshly grated Parmesan11.25 mL
egg-white broad pasta noodles187.5 mL
water for boiling noodles750 mL
Cookware and utensils
large ovenproof nonstick skillet
pot
small bowl
stovetop or oven-safe spoon
colander
Directions
01
Heat the olive oil in a large ovenproof nonstick skillet over medium heat.
Products
extra virgin olive oil — 2.5 mL
Action
Heat
Time
1 min
Temperature
medium heat, approximately 175°C (350°F)
02
Cook the shallot, garlic, oregano, and hot pepper flakes in the skillet.
