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Recipe details

Salsa verde baked eggs

EN RU

Eggs are cooked in a tomato and spinach base, topped with a fresh herb salsa verde, and served with flatbreads.

≈ 138 kcal/100 g · ≈ 178 kcal/serving

20 minEasyMediterranean-inspired

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

olive oil18.75 ml
smoked paprika0.5 g
cumin seeds0.5 g
canned cherry tomatoes100 g
fresh cherry tomatoes50 g
garlic0.5 pcs
parsley3 g
basil3 g
mint leaves1.5 g
capers7.5 g
Dijon mustard1.25 g
white wine vinegar7.5 ml
baby spinach50 g
egg1 count
chili flakes0.25 g
flatbread30 g

Cookware and utensils

frying pan with lid
mini food processor
knife
cutting board
spatula

Directions

01
Heat the olive oil, smoked paprika, and cumin seeds in a frying pan.
Products
olive oil — 18.75 ml; smoked paprika — 0.5 g; cumin seeds — 0.5 g
Action
Heat
Time
1 min
Temperature
medium heat, about 350°F / 175°C
02
Add the canned and fresh cherry tomatoes.
Products
canned cherry tomatoes — 100 g; fresh cherry tomatoes — 50 g
Action
Add
Time
1 min
Temperature
medium heat, about 350°F / 175°C
03
Simmer the tomatoes covered until softened.
Products
canned cherry tomatoes — 100 g; fresh cherry tomatoes — 50 g
Action
Simmer
Time
6 min
Temperature
medium heat, about 300°F / 150°C
04
Blend the garlic, most of the parsley, basil, mint, capers, mustard, vinegar, remaining olive oil, and water into a smooth sauce.
Products
garlic — 0.5 pcs; parsley — 3 g; basil — 3 g; mint leaves — 1.5 g; capers — 7.5 g; Dijon mustard — 1.25 g; white wine vinegar — 7.5 ml; olive oil — 18.75 ml
Action
Blend
Time
2 min
Temperature
no heat
05
Stir the spinach into the tomato mixture until wilted.
Products
baby spinach — 50 g
Action
Stir
Time
3 min
Temperature
medium heat, about 300°F / 150°C
06
Make a dip in the mixture and crack the egg into it.
Products
egg — 1 count
Action
Crack
Time
1 min
Temperature
medium heat, about 300°F / 150°C
07
Cover the pan and cook until the egg is just set.
Products
egg — 1 count
Action
Cook
Time
7 min
Temperature
medium heat, about 300°F / 150°C
08
Drizzle the salsa verde over the egg.
Products
parsley — 3 g; basil — 3 g; mint leaves — 1.5 g; capers — 7.5 g
Action
Drizzle
Time
1 min
Temperature
no heat
09
Scatter the reserved parsley and chili flakes over the dish.
Products
parsley — 3 g; chili flakes — 0.25 g
Action
Scatter
Time
1 min
Temperature
no heat
10
Serve the baked egg with flatbread.
Products
flatbread — 30 g
Action
Serve
Time
1 min
Temperature
no heat

Recipe sources

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Salsa verde baked eggs↗

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