Baked Eggs with Sautéed Onions, Tomatoes, and Spinach
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Baked Eggs with Sautéed Onions, Tomatoes, and Spinach
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1 tsp olive oil
- 2 tbsp onion diced finely, sweet yellow
- Pinch crushed red pepper flakes
- 4-5 grape tomatoes sliced
- ¼ cup baby spinach leaves
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 tsp water
- 2 egg
- Parmesan Cheese shredded, to taste
Instructions
- Preheat the oven to 400 degrees.
- Heat the olive oil in a small OVENPROOF skillet or cast iron skillet over medium heat. Add the onions and crushed red pepper flakes and cook, stirring often, for 3-5 minutes, or until softened.
- Add the sliced grape tomatoes and spinach then season with sea salt and freshly cracked pepper, to taste, toss to coat evenly. Take the skillet off of the heat and spread the veggies towards the sides of the skillet. Add a teaspoon of water (this will help the veggies not burn & the eggs not get browned on the bottom of the skillet).
- Carefully crack the eggs into the center of the skillet, making sure not to break the yolks. Season the top of the eggs with sea salt and freshly cracked pepper, to taste then sprinkle the top with parmesan cheese, to taste.
- Place into the oven and bake for 9-10 minutes or until the egg whites are set but the yolks are still soft and runny.
- Remove from the oven and sprinkle with additional parmesan if desired. Serve plain or with toast. Enjoy!
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