Baked Eggs with Spinach and Tomato |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 strip(s) olive oil |
1 medium onion, sliced |
5 ounce(s) fresh baby spinach |
1 14.5 oz. can chopped tomatoes |
1 teaspoon(s) cumin |
1 teaspoon(s) salt |
1 teaspoon(s) pepper |
1/2 teaspoon(s) paprika |
2 teaspoon(s) hot sauce, optional |
4 large eggs |
1/4 cup(s) rumbled feta or grated parmesan |
Directions:
1. Preheat oven to 400. In a medium sauce pan, heat oil over medium-high heat. Add onion and saute until soft, about 5 min. Add spinach and saute until just wilted, about 2 min. Remove from heat. In medium bowl, stir together tomatoes, cumin. salt, pepper, paprika, and hot sauce. Add onion-spinach mixture and stir to combine. Divide among 4 oiled 10 oz. ramikins. Crack an egg into the center of each ramekin, then sprinkle on cheese. Bake until whites are set but yolks remain soft-12-15 min.
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