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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
Total Time50 mins
Course: Eggs
Cuisine: American
Servings: 4 servings
Calories: 316kcal
Author: Elizabeth Lindemann

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

  • 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 on top of roasted potatoes and spread evenly.
  • Pour 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.

Notes

  • For a paleo/whole30 version: omit the cheese.
  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

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