Baked Eggs with Spinach and Tomato

Ingredients

• 2 strip(s) olive oil
• 1 medium onion, sliced
• 5 ounce(s) fresh baby spinach
• 1 14.5 oz. can chopped tomatoes
• 1 teaspoon(s) cumin
• 1 teaspoon(s) salt
• 1 teaspoon(s) pepper
• 1/2 teaspoon(s) paprika
• 2 teaspoon(s) hot sauce, optional
• 4 large eggs
• 1/4 cup(s) rumbled feta or grated parmesan

Preparation

1. Preheat oven to 400. In a medium sauce pan, heat oil over medium-high heat. Add onion and saute until soft, about 5 min. Add spinach and saute until just wilted, about 2 min. Remove from heat. In medium bowl, stir together tomatoes, cumin. salt, pepper, paprika, and hot sauce. Add onion-spinach mixture and stir to combine. Divide among 4 oiled 10 oz. ramikins. Crack an egg into the center of each ramekin, then sprinkle on cheese. Bake until whites are set but yolks remain soft-12-15 min.