Index ::: [ Recipe ] [ Breakfast ]
Baked Eggs with Spinach and Tomato
4 servings

[ INGREDIENTS ]

Coconut Oil
Onion, Medium
Fresh Baby Spinach
Whole Tomatoes, Canned
Ground Cumin
Salt
Black Pepper
Sweet Paprika
Hot Sauce
Large Eggs
Crumbled Feta

[ INSTRUCTIONS ]

1. Preheat oven to 400 F or 200 C.
2. Meanwhile, in a medium saucepan, heat :
   
   2 Tablespoons Coconut Oil;
   over medium-high heat.
3. Add :
   
   1 Medium Onion;
   and sauté until soft, about 5 minutes.
4. Add :
   
   5 Ounce Fresh Baby Spinach;
   and sauté until just wilted, about 2 minutes.
5. Remove from heat.
6. In a medium bowl, stir together :
   
   1 Can Whole Tomatoes;
   1 Teaspoon Ground Cumin;
   1 Teaspoon Salt;
   1 Teaspoon Black Pepper;
   1/2 Teaspoon Sweet Paprika;
   2 Teaspoon Hot Sauce ( Optional );
7. Add the onion - spinach mixture and stir to combine.
8. Divide among 4 oiled 10 - ounce ramekins.
9. Crack a :
   
   Large Egg;
   into the center of each ramekin.
10. Sprinkle with :
    
    Crumbled Feta;
11. Bake until whites are set but yolks remain soft, 12 to 15 minutes.

::: View the original recipe for Baked Eggs with Spinach and Tomato at countryliving.com