Baked Eggs with Spinach and Tomato

Name: Baked Eggs with Spinach and Tomato
Prep time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. olive oil, plus more for ramekins; 1 medium onion, sliced; 5 oz. fresh baby spinach (about 1 container); 1 (14.5-ounce) can whole tomatoes, chopped; 1 tsp. ground cumin; 1 tsp. salt; 1 tsp. freshly ground pepper; 1/2 tsp. sweet paprika; 2 tsp. hot sauce (optional); 4 large eggs; 1/4 c. crumbled feta

By Carrie PurcellPublished: Jan 22, 2013

3 Ratings

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Andrew Purcell for Country Living

Yields:

4 serving(s)

Prep Time:

20 mins

Total Time:

40 mins

Cal/Serv:

207

A flavorful breakfast or brunch (or even easy dinner) dish sure to impress anyone in attendance.

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Ingredients

2 Tbsp. olive oil, plus more for ramekins
1 medium onion, sliced
5 oz. fresh baby spinach (about 1 container)
1 (14.5-ounce) can whole tomatoes, chopped
1 tsp. ground cumin
1 tsp. salt
1 tsp. freshly ground pepper
1/2 tsp. sweet paprika
2 tsp. hot sauce (optional)
4 large eggs
1/4 cup crumbled feta

Directions

1. Step 1Preheat oven to 400°F. Meanwhile, in a medium saucepan, heat oil over medium-high heat. Add onion and sauté until soft, about 5 minutes. Add spinach and sauté until just wilted, about 2 minutes. Remove from heat.
2. Step 2In a medium bowl, stir together tomatoes, cumin, salt, pepper, paprika, and, if desired, hot sauce. Add onion-spinach mixture and stir to combine. Divide among 4 oiled 10-ounce ramekins.
3. Step 3Crack an egg into the center of each ramekin, then sprinkle on feta. Bake until whites are set but yolks remain soft, 12 to 15 minutes.