Baked Eggs with Spinach and Tomatoes

Baked Eggs with Spinach and Tomatoes
Photo by Hector Manuel Sanchez

Ingredients

  • 2 8-ounce bunches spinach, trimmed
  • 1 tablespoon olive oil
  • 8 eggs, separated (yolks kept whole, if possible)
  • Kosher salt and pepper
  • 4 ounces cream cheese (optional)
  • 1 14.5-ounce can diced tomatoes, drained
  • 1 clove garlic, finely chopped

Heat oven to 400° F. Heat the oil in a medium skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 3 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish. ...

View full recipe at My Recipes

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