Roasted-Tomato Potato with Fried Egg
The right topping can transform a baked potato into a quick meal. You can use an oven, microwave, or even a slow cooker.
- Servings: 4
Photography: Johnny Miller
Source: Everyday Food, December 2012
- 1 pint cherry tomatoes
- Olive oil
- 3 cups baby spinach
- 4 baked potatoes
- 4 large eggs
- Crumbled feta
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.