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


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

1. 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.

2. 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.

3. 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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  • 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

Good to Know

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.
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