Looking for a quick and nutritious meal? Salsa Verde Baked Eggs are the perfect choice! This dish is heart-healthy and low in calories, making it a great option for those looking to support their cardiovascular health. The combination of flavorful salsa verde and perfectly baked eggs creates a deliciously satisfying meal, packed with essential nutrients that promote heart health. Pair it with warm flatbreads to soak up the rich juices, making each bite more enjoyable.
This simple recipe not only saves you time but also nourishes your body. Packed with nutrients that support your heart health, it’s a great addition to any meal plan. Ready to get started? Contact HLT Nutrition, Co today at (760) 966-4717 or complete our online form to learn more
Ingredients:
5 tbsp olive oil
1 tsp smoked paprika
1 tsp cumin seeds
400g can cherry tomatoes
2 garlic cloves
1 small bunch of parsley
1 small bunch of basil
½ small bunch of mint leaves picked
2 tbsp capers
1 tsp Dijon mustard
2 tbsp white wine vinegar
200g baby spinach
4 eggs
½ tsp chilli flakes (optional)
flatbreads to serve (optional)
Instructions:
Drizzle 1 tbsp of the olive oil in a frying pan or skillet, and fry the paprika and cumin for 30 seconds over a medium heat. Add the canned tomatoes and fresh tomatoes, bring to the boil, then simmer with a lid on over a medium heat for 5-6 mins until the tomatoes have softened.
Meanwhile, put the garlic, most of the parsley, the basil, mint, capers, mustard, white wine vinegar, 4 tbsp oil and 3 tbsp cold water in a mini food processor and blitz to a smooth paste. Season.
Stir the spinach into the pan with the tomatoes until wilted (put the lid back on for a few minutes, then stir again to help it wilt). Make four dips in the mixture and gently crack an egg into each one. Cover with a lid and cook over a medium heat for 6-8 mins, or until the eggs are just set. Uncover the pan, then drizzle over the herby sauce. Scatter over the reserved parsley and chilli flakes, if using. Serve with flatbreads, if you like.
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