Baked Eggs with Tomatoes, Spinach and Feta

It was Sunday morning and Stella our dog was barking at the back door. I know this sounds silly, but everyone in my family hates to get up to let her in or out. We always call someone out to make them go do it. So, Stella is barking and my mom calls on me. I whine like the typical baby of the family that I am. My dad then chimes in and said he would let Stella in if I made breakfast. Sold!

We were all thinking something with eggs so I put together these yummy baked eggs. I used this recipe as my guide.

Baked Eggs with Tomatoes, Spinach and Feta
serves 4

2 tbsp. olive oil, plus extra for the ramekins
1 medium onion, diced
5 oz baby spinach
1 can whole tomatoes, chopped or diced
1 tsp. ground cumin
1 tsp. salt
1 tsp. pepper
1/2 tsp. paprika
2 tsp. hot sauce
4 large eggs (this is for one egg per ramekin, you can put two eggs in if you want)
1/4 cup crumbled feta
4, 10 oz ramekins or small oven safe dish (I used small fruit bowls)

Preheat oven to 400 degrees. 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 (or two) into the center of each ramekin, then sprinkle on feta. Bake until whites are set but yolks remain soft, 15 to 18 minutes.

I suggest serving with some crusty bread to soak up all the juices!

The perfect Sunday breakfast! Perfect for a crowd.