Roasted-Tomato Potato with Fried Egg

Source
Everyday Food, December 2012
Roasted-Tomato Potato with Fried Egg
Photography: Johnny Miller
  • servings 4

Ingredients

  • 1 pint cherry tomatoes

  • Olive oil

  • 3 cups baby spinach

  • 4 baked potatoes

  • 4 large eggs

  • Crumbled feta

Directions

  1. Step 1

    On a rimmed baking sheet, toss tomatoes with olive oil and season; roast until collapsed. Add spinach and roast until wilted. Top each potato with tomato mixture, a fried egg, and feta; season.

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