Baked eggs in spinach and leeks with chili-spiced ciabatta

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Easy Prep

Baked eggs in spinach and leeks with chili-spiced ciabatta

Vegetarian, Family-Friendly, Soy-Free

2 Servings, 690 Calories/Serving

25–40 Minutes

With runny eggs, a vegetable-rich hash, and spiced ciabatta toasts, this meal will have you wanting breakfast for dinner every day.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 6 ounces organic red or gold new potatoes
  • 1 organic large leek
  • 3 ounces roasted red peppers
  • 1 cup vegetable broth
  • 6 ounces organic baby spinach or other leafy greens
  • 2 ciabatta rolls
  • Sun Basket chili spice blend (chili powder - coriander - cumin - sweet paprika - granulated garlic)
  • 4 organic eggs
  • 6 tablespoons crumbled feta

Nutrition per serving

Calories: 690, Protein: 26g (52% DV), Fiber: 9g (36% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 3g, Saturated Fat: 7g (35% DV), Cholesterol: 325mg (108% DV), Sodium: 1280mg (53% DV), Carbohydrates: 79g (26% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the vegetables

  • Scrub or peel the potatoes; cut the potatoes into ¼-inch pieces.
  • Trim the root ends from the leek; cut the leek in half lengthwise, then crosswise into enough thin half-moons to measure 1 cup [2 cups]. Rinse well.
  • Scrape off any seeds from the roasted red peppers; thinly slice the peppers.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the potatoes, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Add the leek, season with salt and pepper, and cook, stirring often, until the potatoes and leek start to soften, 4 to 6 minutes.
Stir in the roasted red peppers, 1 cup [1¼ cups] vegetable broth, and the spinach (the spinach in batches if needed) and cook until the spinach has wilted and the liquid has thickened slightly, about 1 minute.
While the vegetables cook, prepare the ciabatta.

2

Toast the ciabatta

  • Cut the ciabatta in half horizontally.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, place the ciabatta, cut sides down, and cook until lightly browned and crisp, 3 to 4 minutes. Transfer to a plate, cut sides up, sprinkle with as much chili spice blend as you like, and season with salt and pepper. Add more oil between batches if needed.

3

Cook the eggs

In the pan with the vegetables, with the back of a spoon, form 4 [for 4 servings, see Chef’s Tip] wells in the vegetables and crack an egg into each well. Sprinkle with the feta. Cover and cook until the whites have set and the yolks are slightly runny, 3 to 5 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Remove from the heat and season to taste with salt and pepper.

Serve

Carefully transfer the pan with the baked eggs to the table and invite everyone to serve themselves. Serve the ciabatta on the side.
Kids Can!
  • Scrub the potatoes.
  • Rinse the leek.
  • Sprinkle the chili spice blend.