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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


  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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