Parmesan Baked Eggs with Spinach and Tomatoes
Four eggs 1 10 ounce package chopped frozen spinach 1/2 large onion 2 cloves garlic 1 15 ounce can stewed tomates 1/3 cup parmesan cheese olive oil spary 1/4 t salt and pepper
Pre-heat oven to 300 degrees F. Sautee onions and garlic in pan with oil and let carmelize. Drain stewed tomates and spinach of all liquid and add to mixing bowl. Add onion/garlic mixture to spinach and tomatoes season with salt and pepper and add half of the parmesan cheese. Mix until combined evenly. Put veggies in a eight inch baking dish sprayed with olive oil and carefully crack four eggs over top trying best to keep them whole. Top with leftover cheese and bake in oven for 22-28 minutes depending on preferred doneness of eggs. Makes 2 servings.