BAKED EGGS WITH SPINACH AND TOMATOES
2 large eggs
1 cup fresh spinach, blanched and water squeezed out of it
1 can diced tomatoes (I used fire roasted garlic)
Preheat oven to 400ºF . Meanwhile, spray non-stick oil in two small oven proof dished. Place the spinach and tomatoes in the dish. Season however you like (think outside the box, Indian, Spanish, etc) and place a raw egg on top.
Bake for 15 minutes or until the egg white is no longer translucent.
Serve with crusty bread, Naan or pita bread.
Source and photo: I Run for Wine