Breakfast / Mediterranean-inspired

Tomato Baked Eggs with Rice

Baked eggs, spinach, and feta tucked into tomato rice for an easy all-in-one meal.

10 min prep 25 min cook 3 servings Easy
Baked eggs in tomato rice

Ingredients

Metric

  • 350 g cooked rice
  • 6 eggs
  • 400 g canned chopped tomatoes
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 80 g spinach
  • 40 g crumbled feta
  • 1 tbsp olive oil

US

  • 2 1/4 cups cooked rice
  • 6 eggs
  • 14 oz canned chopped tomatoes
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 3 cups spinach
  • 1/3 cup crumbled feta
  • 1 tbsp olive oil

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Method

  1. Heat oven to 200°C / 400°F.
  2. Cook onion in olive oil until soft, then add garlic and oregano.
  3. Add tomatoes and simmer for 8 minutes.
  4. Fold in spinach and cooked rice.
  5. Transfer to a baking dish, make six small spaces, and crack in eggs.
  6. Add feta and bake for 10 to 14 minutes, until egg whites are set.

Substitutions

Feta

cheddar, goat's cheese, leave it out

Spinach

kale, peas, roasted peppers

Cooked rice

cooked quinoa, couscous

Storage and Reheating

  • Refrigerate for up to 2 days.
  • Reheat gently; yolks will firm up after storage.
  • Cool cooked rice promptly and store it safely.

FAQ

Can I make it without an oven?

Yes. Cover the pan and cook on low heat until the eggs are set.

Can I use runny yolks?

Absolutely. Start checking after 8 minutes.