Baked Eggs with Sautéed Onions, Tomatoes, and Spinach
Course Breakfast
Cuisine American
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 1
Author Pam - For the Love of Cooking
Equipment
Small Cast Iron Skillet or Small Oven Proof Skillet
Ingredients
1tspolive oil
2tbspsweet yellow oniondiced finely
Pinchof crushed red pepper flakes
4-5grape tomatoessliced
¼cupbaby spinach leaves
Sea salt and freshly cracked pepperto taste
1tspwater
2eggs
Parmesan cheeseshredded, 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!