Ingredients
Method
- Heat the 2 tbsp (30ml) of oil over medium heat in a large skillet that is already hot.
- Stir in the 2 cups (6 oz / 170g) of mushrooms and the chopped onion, then cook until the onions are translucent, about 6 minutes.
- Stir in the 5 cups (5 oz / 140g) of spinach and cook until it is bright green and barely wilted.
- Add the 14.5 oz (411g) can of drained tomatoes and the 0.125 tsp of red pepper flakes, stirring well to combine all the ingredients.
- When the tomato-spinach mixture is heated through, create small indentations in the mixture with the back of a spoon to hold the eggs.
- Carefully crack one egg into each of the holes, cover the skillet with a lid, and cook for about 5 minutes, or until the eggs achieve your desired doneness.
- Remove the baked eggs from the heat and let the dish rest for about 3 to 4 minutes before serving, then season with salt and pepper to taste.
- Drain the Tomatoes Thoroughly: To avoid a watery sauce that prevents the eggs from setting properly, make sure to drain the liquid from your canned tomatoes completely. If the mixture looks too loose in the pan, let it simmer for an extra minute to reduce before adding the eggs.
Use the Right Skillet: For the best heat distribution, use a cast-iron skillet. It holds heat exceptionally well, ensuring the vegetables caramelize rather than steam, and it helps the whites set evenly without burning the bottom.
Watch for "Carry-Over" Cooking: Remember that the eggs will continue to cook in the hot skillet even after you pull it off the burner. Remove the pan when the whites are just set but the yolks are still slightly runnier than you prefer; they will firm up perfectly during the 3-4 minute resting period.
Room Temperature Eggs: If possible, take your eggs out of the fridge 10-15 minutes before cooking. Cold eggs dropped into a hot sauce can cook unevenly and may shock the sauce temperature, slowing down the process.