Home CFB Borden Italian spinach baked eggs and noodles

Italian spinach baked eggs and noodles

This is another different recipe that can add some variety to your typical routine.

Ingredients

  • 2 tsp (10 mL) extra virgin olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 2 tsp (10 mL) dried oregano leaves
  • 1/4 tsp (1 mL) hot pepper flakes
  • 1 bottle (700 mL) passata (strained tomatoes)
  • 1 pkg (5 oz/142 g) baby spinach, chopped
  • 1 yellow or orange bell pepper, diced
  • 4 eggs
  • 1/4 tsp (1 mL) fresh ground pepper
  • 3 tbsp (45 mL) fresh grated Parmesan
  • 3 cups (750 mL) egg white broad pasta noodles

Directions

Step 1
In a large ovenproof nonstick skillet, heat oil over medium heat and cook shallot, garlic, oregano and hot pepper flakes. Pour in passata and bring to a boil. Reduce heat and simmer for 5 minutes.

Step 2
Stir in spinach and pepper; cook for 5 minutes or until wilted.

Step 3
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.

Step 4
Meanwhile, in a pot of boiling water, cook noodles for about 8 minutes or until tender but firm. Drain well and keep warm.

Step 5
Sprinkle eggs with cheese and spoon with sauce over top of noodles to serve.

Nutritional info per serving (1 of 4)

  • Calories                 370
  • Protein                   20 g
  • Sodium                  540 mg
  • Potassium             350 mg
  • Total fat                 10 g
  • Saturated fat         3 g
  • Cholesterol            220 mg
  • Carbohydrates      51 g
  • Fibre                      6 g
  • Sugars                   9 g
  • Added sugars        0 g

For more recipes, check out the Heart and Stroke Foundation of Canada Website: Heart and Stroke Foundation of Canada