Salmon & Spinach Baked Eggs
Breakfast · Levantine · Ready in 23 min · Serves 2
Flaked salmon and eggs baked into a spiced tomato base. A Levantine-style brunch skillet that reads as shakshuka but carries a full day of vitamin D.
Per serving
- Calories
- 454
- Protein
- 36 g
- Carbs
- 10 g
- Fat
- 30 g
- Fibre
- 3 g
Vitamins and minerals, % of a day’s needs
- Iron28%
- Vitamin D65%
- B12170%
- Zinc21%
- Magnesium22%
- Omega-3170%
- Folate29%
- Calcium12%
- Potassium23%
- Vitamin C28%
- Riboflavin52%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 200 g Salmon fillets
- 4 whole Egg
- 200 g Canned tomatoes
- 80 g Spinach
- 80 g Onion, finely chopped
- 2 cloves Garlic, sliced
- 1 tsp Smoked paprika
- 0.5 tsp Ground cumin
- 1 tbsp Olive oil
- 10 g Fresh cilantro, chopped
- 0.5 tsp Salt
Method
- 1
Warm 1 tbsp olive oil in a large frying pan over medium heat and cook the 80g finely chopped onion with the 2 sliced garlic cloves for 4 minutes until softened.
- 2
Stir in 1 tsp smoked paprika and 0.5 tsp ground cumin, then add 200g canned chopped tomatoes, 80g spinach and 0.5 tsp salt and simmer for 4 minutes until the spinach wilts and the sauce thickens.
- 3
Break the 200g salmon fillets into chunks and nestle them into the sauce.
- 4
Make four wells, crack in the 4 eggs and transfer the pan to the oven to bake at 190°C for 9 minutes until the whites are set and the salmon flakes.
- 5
Scatter with 10g chopped cilantro and bring the pan to the table.
