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Baked Eggs in Tomato Sauce and a Little Salad

Here's a light and fit lunch or dinner for one that's ready in 30 minutes, mostly unattended. It's just 280 calories of gorgeous whole foods and packed with nutrients.


  • 1/2 cup good, thick tomato sauce
  • 2 large organic eggs
  • 1 tablespoon gated pecorino romano cheese
  • Freshly ground black pepper
  • 1 cup baby spinach
  • 2 teaspoons balsamic vinegar or glaze


  • Spoon the tomato sauce into a ramekin with a lid and pop it into the toaster oven while it preheats to 375° F.
  • When preheated (or after about 10 minutes), crack the eggs gently into the ramekin. Sprinkle on the grated cheese and some pepper. Bake covered for 10 minutes, then uncovered until the whites are set, about 10 minutes more.
  • Place spinach in a bowl and drizzle with balsamic.
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