Italian Spinach Baked Eggs & Noodles

12 35 361
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 4
Italian Spinach Baked Eggs & Noodles
Health Highlights


1/2 bunch Baby spinach (chopped)
1 dash Black pepper
3 cup Egg noodles, unenriched, dry
4 medium egg Egg
2 tsp Extra virgin olive oil
2 clove(s) Garlic (minced)
1 dash Hot pepper (chili) flakes
2 tsp Oregano, dried
3 tbsp Parmesan cheese, grated
1 medium shallot(s) Shallots (finely chopped)
2 1/2 cup Tomato paste, canned
1 medium pepper(s) Yellow bell pepper (diced)


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

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

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.

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

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

Nutrition Facts

Per Portion

Calories 361
Calories from fat 54
Calories from saturated fat 27.2
Total Fat 6.0 g
Saturated Fat 3.0 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 4.4 g
Cholesterol 198 mg
Sodium 1479 mg
Potassium 2198 mg
Total Carbohydrate 62 g
Dietary Fiber 9.8 g
Sugars 21.1 g
Protein 19.8 g

Dietary servings

Per Portion

Grain 0.4
Meat Alternative 0.5
Vegetables 3.2

Energy sources