Italian spinach baked eggs and noodles

Cozy baked eggs are a wonderful dinner for those fall evenings.

by Emily Richards PH Ec.
370 cal Serves 4
Prep time 0h 10m
Cook time 0h 25m
Total time 0h 35m
Italian spinach baked eggs on noodles



  1. Step 1

    In a large ovenproof nonstick skillet, heat oil over medium heat and cook shallot, garlic, oregano and hot pepper flakes. Pour in passata and bring to a boil. Reduce heat and simmer for 5 minutes.
  2. Step 2

    Stir in spinach and pepper; cook for 5 minutes or until wilted.
  3. Step 3

    Crack eggs, one at a time into a small bowl and slip eggs into simmering sauce. Sprinkle with ground pepper. Place in preheated 400 F (200 C) oven for about 10 minutes or until eggs set or cooked to desired doneness.
  4. Step 4

    Meanwhile, in a pot of boiling water, cook noodles for about 8 minutes or until tender but firm. Drain well and keep warm.
  5. Step 5

    Sprinkle eggs with cheese and spoon with sauce over top of noodles to serve.

Nutritional information

Per serving (1 of 4)

20 g
540 mg
350 mg
Total fat
10 g
Saturated fat
3 g
220 mg
51 g
6 g
9 g
Added sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2014.