Food & Cooking Recipes Breakfast & Brunch Recipes Roasted-Tomato Potato with Fried Egg 2.8 (29) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Servings: 4 The right topping can transform a baked potato into a quick meal. You can use an oven, microwave, or even a slow cooker. Ingredients 1 pint cherry tomatoes Olive oil 3 cups baby spinach 4 baked potatoes 4 large eggs Crumbled feta Directions 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. Rate it Print