I had to do some quick thinking the other day and luckily it worked out well. I thought I was having 8 gentleman for breakfast on Sunday morning, but late Friday night I was told that only 4 would be dining. I had made a breakfast lasagna earlier in the day just waiting to throw it in the oven in the morning. Since this lasagna recipe serves 8, I didn’t want to waste half of the lasagna so I wrapped it up and put it in the freezer for a later day. Sunday morning I was scrambling a bit to come up with something fast for 4 guys with the ingredients I had in the kitchen. tomato and spinach baked eggs were born. As I served this new little dish, I warned the guys that they were my experiment for the day and my feelings would not be hurt if they did not care of this dish. To my husbands surprise, the bowls were literally licked clean.
Tomato and Spinach Baked Eggs
2 TB olive oil, 1 med. yellow onion, 5 oz. fresh baby spinach, 1 can of chopped tomatoes, 1 tsp. cumin, salt, pepper, and horseradish, 1/2 tsp. paprika, 2 tsp. chipotle or hot sauce, 4 large eggs and 1/4 C crumbled feta.
Preheat oven to 400 degrees. Spray 4- 8oz. ramekins with non stick spray and set aside.
In a med. saucepan, heat oil over med heat. Add onion and saute until soft. Add spinach and saute until wilted. Remove from heat.
In a med. bowl, stir together the tomatoes, cumin, salt, pepper, horseradish, chipotle, and paprika. Add the onion-spinach mixture and stir to combine. Divide among the four ramekins.
Crack an egg into the center of each ramekin and sprinkle with feta. Bake until the whites are set but yolks are still soft, about 12-15 minutes.
I served this with an upside down Apple coffee cake. See next weeks blog for this recipe.