Baked Eggs With Vegetables
2 tablespoons oil or cooking fat of choice
2 cups chopped button mushrooms
1 small onion, peeled and chopped
5 cups fresh spinach, washed
One 14ВЅ-ounce can crushed or diced tomatoes, drained (approximately 2 cups)
Small pinch of crushed red pepper flakes
6 large eggs
Salt and freshly ground black pepper, to taste
- Heat the oil over medium heat in a large skillet that is already hot. Stir in the mushrooms and onions and cook until the onions are translucent, about 6 minutes.
- Stir in the spinach and cook until it is bright green and barely wilted.
- Add the tomatoes and red pepper flakes, stirring to combine.
- When tomato-spinach mixture is heated through, create small indentations in it for the eggs. Carefully crack one egg into each of the holes, cover and cook for about 5 minutes, or until eggs achieve desired doneness.
- Remove the baked eggs from the heat and let rest for about 3 to 4 minutes before serving. Season with salt and pepper.
VARIATIONS: If you eat dairy, adding some freshly grated Parmesan cheese or some goat cheese would be particularly tasty! This dish would be delicious with some zucchini, squash or peppers—your choice!—in addition to the spinach, onions and mushrooms.
