Baked Eggs with Spinach and Tomato

• Vegetarian
• Gluten free

• Produce

  • 5 oz Baby spinach, fresh
  • 1 Onion, medium
  • 1 can Tomatoes, whole

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 2 tsp Hot sauce

• Baking & Spices

  • 1/2 tsp Paprika, sweet
  • 1 tsp Pepper, freshly ground
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1/4 cup Feta

Found on delish.com

Ingredients

• 2 tbsp. olive oil
• 1 medium onion
• 5 oz. fresh baby spinach
• 1 can whole tomatoes
• 1 tsp. ground cumin
• 1 tsp. salt
• 1 tsp. Freshly ground pepper
• ½ tsp. sweet paprika
• 2 tsp. Hot sauce
• 4 large eggs
• ¼ c. crumbled feta

Directions

• Preheat oven to 400 degrees F. Meanwhile, in a medium saucepan, heat oil over medium-high heat. Add onion and sauté until soft, about 5 minutes. Add spinach and sauté until just wilted, about 2 minutes. Remove from heat.In a medium bowl, stir together tomatoes, cumin, salt, pepper, paprika, and, if desired, hot sauce. Add onion-spinach mixture and stir to combine. Divide among 4 oiled 10-ounce ramekins.Crack an egg into the center of each ramekin, then sprinkle on feta. Bake until whites are set but yolks remain soft, 12 to 15 minutes.