Baked Eggs with Tomatoes, Spinach & Parmesan
Active Time: 10 minutes | Total Time: 20 minutes | Serves Serves 2 to 4 | Gluten Free
- 14-ounce can chopped tomatoes
- 2 cloves garlic, chopped
- 5 ounces (about cups) spinach leaves
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 large eggs
- 1/8 teaspoon crushed red pepper (optional)
- 1/4 cup grated Parmesan
Heat the oven (with the oven rack in the middle) to 400°F.
Open your can of tomatoes. Chop the garlic. Wash and spin dry the spinach.
Place a medium oven-proof skillet on the stove and turn the heat on to medium. Add the oil and heat until it shimmers (about 1 minute).
Scoop up the chopped garlic with your knife and add to the skillet. Cook, stirring with a wooden spoon, until light golden brown, about 30 seconds.
Remove the skillet from the heat and add the tomatoes. Then stir in the salt and black pepper (about 12 turns on pepper mill). Return to the heat and simmer until thickened, about 5 minutes. Stir it occasionally as it cooks.
Now add your spinach to the sauce, cover with a lid, and let wilt for 1 minute (this will make it easier to stir in). Remove the lid and stir in the spinach until completely wilted, about 1 minute more.
Make a well in the sauce with your spoon then carefully crack an egg into it. Repeat with the remaining eggs. Sprinkle with a little crushed red pepper, if you like some heat. Sprinkle with Parmesan. Transfer to the oven and bake until the whites are set but the yolks still soft, 8 to 10 minutes.
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