Recipes

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Name CO2e / serving

Baked egg with spinach and tomato

Vegetarian
Oven
Spring

CO2e total: 1.858 kg
Servings: 2
0.929
kg CO2e / portion
You can eat
2.91
portions of Baked egg with spinach and tomato to exhaust your daily CO2e food budget

Ingredients

CO2e (kg) Product Amount (kg) Description Country produced
0.0
 Salt 0.001 salt Unknown
0.54
 Tomatoes (canned) 0.4 1 can diced tomatoes Unknown
0.516
 White beans 0.4 1 can white beans Unknown
0.045
 Onions 0.1 1/2 onion, diced Unknown
0.061
 Olive oil 0.015 olive oil Unknown
0.609
 Eggs 0.24 4 organic eggs Unknown
0.0
 Basil (fresh) 0.001 pinch dried basil Unknown
0.059
 Spinach 0.1 2 handfuls washed spinach Unknown
0.024
 Garlic 0.03 2 cloves garlic, minced Unknown
0.003
 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.