Easy Eggs in a Cup

eggs-cup Photo: Ditte Isager


  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup finely diced onion
  • Pinch of crushed red pepper flakes
  • 1 clove garlic, pressed and left to sit for 10 minutes
  • 4 cups tightly packed baby spinach
  • Sea salt
  • Pinch of freshly grated nutmeg
  • 1/4 cup grated Parmesan
  • 4 large eggs
  • Pinch of freshly ground black pepper


  1. Watch the video: How to Make Easy Eggs in a Cup

  2. Preheat oven to 375°F. In a large skillet, warm oil over medium heat. Add onion and red pepper flakes and sauté until onion is translucent, about 3 minutes. Stir in garlic; sauté for 30 seconds. Stir in spinach and a pinch of salt; cook until spinach is wilted and tender, about 30 seconds. Remove skillet from heat and stir in nutmeg.

  3. Lightly grease 4 small ramekins. For each ramekin, spoon in one-fourth of spinach mixture, then sprinkle on 1 Tbsp. cheese. Gently crack 1 egg on top of cheese, then sprinkle with black pepper and a pinch of salt.

  4. Bake until very little liquid remains, 12 to 14 minutes. Let cool for 3 minutes, then run a knife around inside edge of each ramekin to loosen egg. With knife or a spatula, carefully transfer to 4 plates and serve.


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  • Spinach and egg yolks have lutein and zeaxanthin, which are essential for eye health. The fat in the yolks helps your body absorb the nutrients more easily.
  • Yield: 4

Nutritional Information

Calories per serving: 152
Fat per serving: 10g
Saturated fat per serving: 3g
Cholesterol per serving: 190mg
Fiber per serving: 2g
Protein per serving: 10g
Carbohydrates per serving: 7g
Sodium per serving: 507mg
Iron per serving: 2mg
Calcium per serving: 120mg
Andrew Weil, MD Recipes adapted with permission from the publisher, Little Brown and Company, from "Fast Food, Good Food" by Andrew Weil, MD. Copyright © 2015