Italian Spinach Baked Eggs & Noodles

12 35 402
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 4
Italian Spinach Baked Eggs & Noodles
Health Highlights


1/2 bunch Baby spinach (chopped)
1/4 tsp Black pepper
3 cup Egg noodles, unenriched, dry
4 medium Egg
2 tsp Extra virgin olive oil
2 clove(s) Garlic (minced)
1/4 tsp 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 402
Calories from fat 95
Calories from saturated fat 27.9
Total Fat 10.6 g
Saturated Fat 3.1 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 4.1 g
Cholesterol 219 mg
Sodium 283 mg
Potassium 2195 mg
Total Carbohydrate 61 g
Dietary Fiber 10.2 g
Sugars 23.1 g
Protein 20.6 g

Dietary servings

Per Portion

Grain 0.4
Meat Alternative 0.5
Vegetables 3.2

Energy sources


Meal Type(s)