The Best Baked Eggs with Potatoes, Spinach, and Marinara

Roasted rosemary potatoes are topped with spinach, marinara, eggs, and cheese and baked in the oven. This is a stress-free, delicious one pot meal that’s great for a crowd or for one.

 Prep: 4  Cook: 11  Wait: 0  Serving: 4

Ingredients

• 2 russet potatoes cubed (about 3 cups)
• 1 tablespoon fresh rosemary chopped
• 2 tablespoons extra-virgin olive oil
• salt and pepper to taste
• 8 oz. frozen chopped spinach thawed and drained (get as much liquid out as you can)
• 3 cups marinara sauce (1 jar)
• 4-8 eggs depending on how many eggs each person wants
• 1/4 cup parmesan cheese shredded
• 1/4 cup mozzarella cheese shredded

Instructions

1. Take eggs out of the fridge to warm up a bit. If your marinara sauce is in the fridge, take that out too.
2. Meanwhile, in a cast iron skillet or baking dish, mix potatoes with olive oil, rosemary, salt, and pepper.
3. Roast in a 425 degree oven for approximately 20 minutes (or until fork tender).
4. Turn oven heat down to 375.
5. Add spinach on top of roasted potatoes and spread evenly.
6. Pour marinara on top of potato and spinach mixture.
7. Make small wells in the marinara mixture with the back of a spoon in which to place the eggs.
8. Crack an egg directly into each well, or use a ramekin to crack each individually and pour into each well.
9. Sprinkle evenly with parmesan and mozzarella cheeses.
10. Bake in 375 degree oven for approximately 15-20 minutes, or until egg whites are set.
11. Bake for a bit longer if you want the yolks to be hard.

Nutrition

Calories: 316kcal | Carbohydrates: 32g | Protein: 16g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 173mg | Sodium: 1217mg | Potassium: 1309mg | Fiber: 6g | Sugar: 9g | Vitamin A: 7793IU | Vitamin C: 22mg | Calcium: 245mg | Iron: 5mg

Author: Elizabeth Lindemann From BowlOfDelicious