Baked Eggs in Tomato Sauce

Baked Eggs in Tomato Sauce


  • 2 tablespoons olive oil
  • 1/2 cup shallots (chopped)
  • 2 cloves garlic (slivered)
  • 1/4 teaspoon crushed red pepper
  • 15 ounces diced tomatoes (undrained)
  • 2 cups tomato purée
  • 1/4 cup flat leaf parsley
  • 1/4 teaspoon salt
  • 4 cups baby spinach (fresh)
  • 6 eggs (large)
  • sliced bread (grilled or toasted)


  1. 1Attach Stir & Flip Wand to Stir Tower. Set KitchenAid® Multi-Cooker with Stir Tower to Saute 330 ºF and preheat.
  2. 2Sauté shallots, garlic and crushed red peppers for about 8-10 minutes while stirring with Stir Tower on Speed 1.
  3. 3Add oil to Cooking Pot and heat for 30 seconds. Add shallots, garlic and crushed red peppers. Turn Stir Tower to Speed 1.
  4. 4Sauté mixture until softened and garlic is golden brown, about 6-8 minutes.
  5. 5Add diced tomatoes, pureed tomatoes, parsley and salt. Cover and cook for 20 minutes. Turn Stir Tower off.
  6. 6Add spinach to Cooking Pot, cover and wilt for 1-2 minutes.
  7. 7Set Multi-Cooker to Manual with the temperature set to 280 ºF.
  8. 8Gently place eggs on top of spinach in a circle. Cover and cook until whites are just set, about 5-7 minutes.
  9. 9Serve eggs topped with sauce and spinach with grilled or toasted bread slices.
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