Tuscan Baked Eggs

Prep Time:

15 min

Cook Time:

20min

Serves:

4 large eggs

1 can diced tomatoes

1/2 cooked spinach (or other veggies like zucchini or bell peppers)

1/4 c grated Parmesan cheese

1/8 c heavy cream

2 cloves garlic, minced

4 Tbs fresh basil, chopped

4 Tbs fresh thyme leaves

Salt and pepper to taste

Olive oil

Ingredients

Preheat the oven to 180°C.
In a skillet, heat some olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the canned diced tomatoes, cooked spinach (or other veggies), fresh basil, and fresh thyme leaves to the skillet.
Cook for a few minutes until heated through. Stir in the heavy cream and season with salt and pepper.
Transfer the tomato and vegetable mixture to two individual baking dishes.
Create a well in the center of each baking dish and crack two eggs into each well.
Sprinkle grated Parmesan cheese over the eggs and the tomato mixture.
Bake in the preheated oven for about 15-20 minutes or until the egg whites are set but the yolks are still slightly runny.
Remove from the oven, let it cool slightly, and serve your Tuscan Baked Eggs with crusty bread on the side.