This recipe is my take on a Mediterranean favorite. Spinach with bake eggs is a popular dish in Spain, where they serve the eggs and spinach in individual ramekins or small cups. I’ve also seen it in Greek cuisine. In my version, the spinach is cooked with various seasonings and heavy cream. Then the eggs are baked on top. For the baking part you can use a reliable baking dish. But my preference is always for cast-iron. It’s a family thing. My mom cooked with cast-iron and so do I; and that goes for the baking part as well.

This recipe makes a great brunch dish. But it can also be served as a dinner entrĂ©e. With dinner, I serve it along with a grain, be it rice, couscous, or even kasha. A good crusty loaf of bread, a light wine, and you can’t go wrong.


1 medium onion, peeled and cut into thin rings
3 tablespoons olive oil
2 bunches fresh spinach leaves, about 1 1/4 pounds, coarsely chopped
2 clove garlic, finely minced
1/3 cup heavy cream
Salt and freshly ground black pepper to taste
4 large eggs

1. Preheat oven to 400 degrees F.
2. Heat butter in a heavy skillet over moderate heat. Add onion and cook, stirring, until soft and translucent.
3. Add spinach and cook, covered, stirring a couple of times, until wilted, about 2-3 minutes. Remove lid, add garlic. Cook, stirring, until most excess liquid is evaporated, 2-4 minutes.
4. Add cream, salt, pepper, and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
5. Crack each egg into a section of the pan. Place in middle of oven and bake until eggs are set, about 15 minutes.
    Yield: 4 servings.