INGREDIENTS:
- 1 tsp olive oil
- 2 tbsp sweet yellow onion, diced finely
- Pinch of crushed red pepper flakes
- 4-5 grape tomatoes, sliced
- 1/4 cup baby spinach leaves
- Sea salt and freshly cracked pepper, to taste
- 1 tsp water
- 2 eggs
- Parmesan cheese, shredded, to taste
INSTRUCTIONS:
- Preheat the oven to 400 degrees.
- Heat the olive oil in a small oven proof 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 to 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!
Source: For the Love of Cooking
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