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Recipes | 28 by Sam Wood
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Baked Eggs with Spinach + Labneh

By Jacqueline Alwill

I Quit Sugar: Baked Eggs Spinach and Labneh
  • 4 servings
  • Prep - 10 mins
    Cooking - 20 mins
  • Total - 30 mins
I Quit Sugar: Baked Eggs Spinach and Labneh

This recipe from Jacqueline Alwill is a great weekend brekkie option. Jacquline says "My top tip when cooking this dish is that if the eggs still look slightly undercooked on top when you remove them from the oven, that’s a good thing — they’ll keep cooking in the hot tomatoes and will be perfect by the time you serve them."  

Servings: 4
Preparation: 10 mins
Cooking: 20 mins

Ingredients

  • 1 teaspoon coconut oil, plus extra for greasing.
  • 200 g tinned roma tomatoes, roughly chopped.
  • 2 handfuls cherry tomatoes, halved.
  • 50 g baby spinach leaves.
  • 4 eggs.
  • 2 tablespoons labneh (goat's cheese or feta also work well).
  • 4 sprigs of dill.

Directions

1. Preheat the oven to 200°C/400°F/Gas Mark 6. Warm a small frying pan over a medium heat and melt the coconut oil in it. Add all of the tomatoes and cook for 2 minutes, then remove from the heat.

2. Lightly grease four 250 ml (9 fl oz/1 cup) capacity ramekins with coconut oil. Divide the baby spinach and sautéed tomatoes evenly between the ramekins, then crack an egg into each nest of spinach and tomatoes. Place a dollop of labneh over each egg and top with a sprig of dill, then place the ramekins on a baking tray (baking sheet) and bake in the oven for 15–20 minutes.

3. Once cooked, remove from the oven and let stand for 5 minutes before serving.


This recipe from Jacqueline Alwill is a great weekend brekkie option. Jacquline says "My top tip when cooking this dish is that if the eggs still look slightly undercooked on top when you remove them from the oven, that’s a good thing — they’ll keep cooking in the hot tomatoes and will be perfect by the time you serve them."

Ingredients

  • 1 teaspoon coconut oil, plus extra for greasing.
  • 200 g tinned roma tomatoes, roughly chopped.
  • 2 handfuls cherry tomatoes, halved.
  • 50 g baby spinach leaves.
  • 4 eggs.
  • 2 tablespoons labneh (goat's cheese or feta also work well).
  • 4 sprigs of dill.

Directions

1. Preheat the oven to 200°C/400°F/Gas Mark 6. Warm a small frying pan over a medium heat and melt the coconut oil in it. Add all of the tomatoes and cook for 2 minutes, then remove from the heat.

2. Lightly grease four 250 ml (9 fl oz/1 cup) capacity ramekins with coconut oil. Divide the baby spinach and sautéed tomatoes evenly between the ramekins, then crack an egg into each nest of spinach and tomatoes. Place a dollop of labneh over each egg and top with a sprig of dill, then place the ramekins on a baking tray (baking sheet) and bake in the oven for 15–20 minutes.

3. Once cooked, remove from the oven and let stand for 5 minutes before serving.