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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 Time15 mins
Cook Time35 mins
Servings: 3 -4
Author: Elizabeth Lindemann


  • 3 potatoes cubed
  • 1 tablespoon chopped fresh rosemary plus more to garnish
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 8 oz. frozen chopped spinach thawed and drained (get as much liquid out as you can)
  • 1 jar or about 3 cups marinara sauce
  • 6-8 eggs depending on how many eggs each person wants
  • 1/4 cup parmesan cheese shredded
  • 1/4 cup mozzarella cheese shredded


  • In a cast-iron skillet or casserole dish, mix potatoes with olive oil, rosemary, salt, and pepper. Roast in a 425 degree oven for approximately 20 minutes (or until fork tender). Turn oven heat down to 375.
  • Add spinach to potatoes and spread evenly.
  • Add marinara on top of potato and spinach mixture.
  • Make small wells in the marinara mixture with the back of a spoon in which to place the eggs. Crack an egg directly into each well, or use a ramekin to crack each individually and pour into each well.
  • Sprinkle evenly with parmesan and mozzarella cheeses.
  • Bake in 375 degree oven for approximately 15 minutes, or until egg whites are set. Bake for a bit longer if you want the yolks to be hard.
  • Garnish with remaining rosemary, if desired.