Mexican Baked Eggs with Spinach

Recipe by: Jerry James Stone | Written March 15, 2016

Looking for a simple, healthy, and quick breakfast/lunch/dinner? Then try these spinach baked eggs. I added a little Mexican flare by adding in some delicious ranchero sauce.

Ingredients

8 ounces spinach
4 eggs
1 ½ cups ranchero sauce
Oil

Total Time:

17 minutes

PREP
5 minutes
INACTIVE
COOK
12 minutes
Servings:
2-3 servings 
Recipe Type:
 
Diet:
Vegetarian
  1. Add 8 ounces of spinach to a sauté pan (an oven safe one) and turn the heat up to medium. You can use oil if you like, but spinach release so much water when cooking, you really don't need it. Cook the spinach until it all wilts. It will cook more during the remaining steps so no need to over do it. 

    NOTE: FACT: During the 1930's U.S. spinach growers credited Popeye with a 33% increase in domestic spinach consumption. Why did Popeye love it so much? Check out this article on how a miscalculation made spinach his favorite snack.
     
  2. Add 1 1/2 cup ranchero sauce (or enchilada sauce). Bring the mixture to a low simmer. 

     
  3. Preheat the oven to 350 degrees F. 

     
  4. Crack the four eggs and place them in the sauce, so that they are evenly spaced out. 

     
  5. Place the pan in the oven, and let bake for about 10 minutes. Cook until the whites are fully set and the yolks are still runny. Keep an eye on it, baked eggs like to over cook quickly. The bastards! 

     
  6. Remove from the oven, salt and pepper as needed and enjoy. 

     
  7.  

     

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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

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