Recipes

Name CO2e / serving

Baked egg with spinach and tomato

CO2e total: 1.866 kg
Servings: 2
0.933
kg CO2e / portion
You can eat
2.89
portions of Baked egg with spinach and tomato to exhaust your daily CO2e food budget

Country of consumption: Germany

Ingredients

CO2e (kg) Product Amount (kg) Description Country produced
0.0
Salt 0.001 salt Unknown
0.544
Tomatoes (canned) 0.4 1 can diced tomatoes Unknown
0.516
White beans 0.4 1 can white beans Unknown
0.046
Onions 0.1 1/2 onion, diced Unknown
0.062
Olive oil 0.015 olive oil Unknown
0.626
Eggs 0.24 4 organic eggs Unknown
0.0
Basil (fresh) 0.001 pinch dried basil Unknown
0.041
Spinach 0.1 2 handfuls washed spinach Unknown
0.026
Garlic 0.03 2 cloves garlic, minced Unknown
0.004
Black pepper 0.001 pepper Unknown

Instructions

Source: http://rosemaryrosemary.com/baked-eggs-with-spinach-tomatoes-and-white-beans/

  1. Preheat oven to 200°C.
  2. Meanwhile, in oven proof skillet, saute onions and garlic in olive oil over medium heat.
  3. After onion begins to turn translucent, about 4 minutes, add tomatoes.
  4. Add a pinch of salt, dried basil and a couple turns of pepper.
  5. Increase heat to medium-high, and cook for about 5 minutes, letting the water cook out.
  6. Add in beans, stir.
  7. Add a little more salt and fold in the spinach.
  8. After the spinach has wilted, turn heat off and carefully crack the 4 eggs on top of mixture.
  9. Bake in the center of the oven for 10 – 12 minutes, or until whites turn opaque and the yolks are still runny.
  10. Serve immediately with crusty bread and coffee or tea. Enjoy your weekend.