Name: Baked Eggs in Tomato Spinach Cream Sauce Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tsp olive oil; 1 tsp minced garlic; 1/4 tsp dried Italian Seasoning; 1/4 tsp red pepper flakes; 1/2 cup crushed tomatoes; 1/4 cup water; 1/2 cup chopped fresh spinach; 1/2 tsp kosher salt, divided; 2 tbsp heavy cream, divided; 1 piece toasted bread, sliced to fit the baking dish; 2 large eggs; 1 pinch of black pepper; 1 tbsp grated Parmesan cheese for garnish; 1 tsp chopped fresh parsley for garnish

Jump to Recipe·Print Recipe

Cozy, elegant, and packed with flavor, Baked Eggs in Tomato Spinach Cream Sauce is the sort of dish you make once and instantly add to your brunch rotation. Creamy eggs nestle into a luxurious bed of tomato and spinach laced with Italian herbs, each bite beautifully balanced by tangy sauce and silky cream. Whether you’re treating yourself or impressing a friend, this meal manages to feel both special and effortless, and it’s easily scaled for any occasion. Prepare for your kitchen to smell like a European bistro while you whip up this delicious twist on classic baked eggs!

Baked Eggs in Tomato Spinach Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient for Baked Eggs in Tomato Spinach Cream Sauce is carefully chosen for maximum flavor and texture, with minimal fuss. From pantry staples to the finishing touches, every component plays an important role—your taste buds will thank you!

Olive oil: Adds richness and carries the flavors of the garlic and herbs, making every bite silky and savory.
Minced garlic: Sautéed for just a minute, it infuses the sauce with deep, aromatic warmth.
Dried Italian Seasoning: Brings in those comforting Mediterranean notes that perfectly pair with tomatoes and spinach.
Red pepper flakes: Provides the subtlest heat, just enough to brighten the sauce without overpowering it.
Crushed tomatoes: The heart of the sauce, adding that deep tomatoey flavor and beautiful red color.
Water: Thins the sauce just enough to soak into the bread and create the perfect texture for baking.
Fresh spinach: Adds color, a hint of earthiness, and ups the nutritional value—a win on all fronts.
Kosher salt: Enhances every bite; dividing it keeps seasoning balanced between sauce and eggs.
Heavy cream: Silkiness in a pour; it transforms the tomato sauce and adds a velvety finish to the eggs.
Toasted bread: Serves as the sturdy-yet-tender base, soaking up the creamy sauce beneath the eggs.
Large eggs: The star of the show, gently baked until just set for maximum creaminess.
Black pepper: Brings a little extra bite to round out the flavor right before baking.
Grated Parmesan: Savory, salty, and the ultimate savory finish on top.
Fresh parsley: Brings that fresh pop of color and an herby finish to each serving.

How to Make Baked Eggs in Tomato Spinach Cream Sauce

Step 1: Preheat and Prep the Aromatics

Set your oven to 350°F so it’s perfectly hot when you’re ready to bake. Meanwhile, in a small skillet or saucepan, combine olive oil, minced garlic, Italian seasoning, and red pepper flakes. Warm everything gently over medium heat for about a minute—just until the garlic starts smelling amazing but before it browns. This infuses your oil and sets the flavor foundation for the Baked Eggs in Tomato Spinach Cream Sauce.

Step 2: Simmer the Tomato Spinach Cream Sauce

Add the crushed tomatoes and water to your aromatic mixture and give it a good stir. Bring the whole thing to a gentle simmer, then add the fresh spinach along with half the salt. Stir, and let the spinach wilt—it usually only takes a minute or two. Once the spinach has cooked down, swirl in a tablespoon of heavy cream. This is where the sauce turns magically silky, ready to cradle your eggs.

Step 3: Assemble the Base with Toasted Bread

Take your toasted bread and fit it snugly in the bottom of a 20-ounce baking dish. The bread will soak up all that savory, creamy sauce, transforming into the most satisfying, flavor-packed foundation for your Baked Eggs in Tomato Spinach Cream Sauce.

Step 4: Nestle in the Eggs

Carefully pour the tomato spinach cream sauce over the bread in your baking dish. With a spoon, make two small wells in the sauce, then gently crack an egg into each one. Sprinkle the remaining salt and a pinch of black pepper over the egg yolks. Pour the last bit of heavy cream over each yolk—this little trick keeps them glossy and tender during baking.

Step 5: Bake to Perfection

Pop the dish in your preheated oven, uncovered, and bake for about 20 minutes. You’ll know it’s ready when the whites are set but the yolks are still slightly jiggly—everyone’s favorite sweet spot for baked eggs.

Step 6: Add the Finishing Touches

Remove from the oven and immediately sprinkle on the grated Parmesan and fresh parsley. Let the cheese melt slightly and the parsley release its aroma before digging in. Every serving of Baked Eggs in Tomato Spinach Cream Sauce deserves these vibrant, flavorful garnishes!

How to Serve Baked Eggs in Tomato Spinach Cream Sauce

Garnishes

A generous sprinkle of freshly grated Parmesan and a flourish of chopped parsley are the classic finishers here. For an extra pop, you can also drizzle a bit more olive oil or add a dash of chili flakes. Garnishes don’t just look beautiful; they add bursts of salty, savory, and herbaceous flavor with each forkful of your Baked Eggs in Tomato Spinach Cream Sauce.

Side Dishes

A crisp green salad tossed with lemon vinaigrette pairs wonderfully, giving contrast to the saucy, savory eggs. You can also serve extra sourdough or a crusty roll on the side—perfect for sopping up tomato cream sauce. And if you’re feeling indulgent, a few slices of crispy bacon or roasted potatoes make a stellar brunch plate.

Creative Ways to Present

Try baking individual portions in small ramekins for a stunning brunch presentation, or serve family-style in a larger, shallow dish. Add a sprinkle of smoked paprika or a few dollops of basil pesto on top for a gourmet twist. If you’re serving a crowd, simply double or triple the recipe and let everyone scoop up their own Baked Eggs in Tomato Spinach Cream Sauce, customizing with assorted toppings.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, just let the Baked Eggs in Tomato Spinach Cream Sauce cool to room temperature, then transfer to an airtight container. Store in the fridge for up to two days—though the eggs are at their creamiest right out of the oven, they reheat surprisingly well for a quick breakfast or lunch.

Freezing

Freezing is not recommended for this dish, as the delicate eggs and cream-based sauce can separate and lose their luscious texture after thawing. If you’re meal-prepping, it’s best to assemble and bake fresh, but the sauce itself (without eggs and bread) can be made ahead and frozen in advance.

Reheating

To reheat, place leftovers in a covered, oven-safe dish and warm in a 300°F oven for about 10 minutes, or until heated through. You can also use the microwave in short bursts, but take care not to overcook the eggs. Add a fresh sprinkle of Parmesan and parsley after reheating for the best taste and presentation.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just be sure to thaw and squeeze out any excess moisture from the frozen spinach before adding it to the sauce, so your Baked Eggs in Tomato Spinach Cream Sauce stays thick and creamy.

What type of bread works best for this recipe?

Sourdough, country bread, or even a hearty multigrain hold up beautifully under the sauce and eggs. Make sure it’s well-toasted so it doesn’t get too soggy while baking.

How do I know when the eggs are baked just right?

The whites should be set but the yolks still a little jiggly when you gently shake the dish. If you prefer your yolks fully set, add a few extra minutes in the oven, but most fans of Baked Eggs in Tomato Spinach Cream Sauce love that creamy center!

Can I make this recipe for more than one person?

Definitely! Simply double or triple the ingredients, then bake in a larger dish. For a brunch party, use individual ramekins so guests each get their own bubbling serving right from the oven.

Is it possible to make this dairy-free?

To make a dairy-free version, swap out the heavy cream for a rich non-dairy alternative like coconut cream or barista oat cream, and use your favorite vegan cheese or skip the Parmesan.

Final Thoughts

If you’re searching for a comforting, elegant meal that’s easy to pull off and totally satisfying, Baked Eggs in Tomato Spinach Cream Sauce delivers every time. From lazy weekend brunches to a speedy, solo dinner, this dish is bound to become one of your favorites. Give it a try and see just how delicious a homemade baked egg brunch can be!